Brown the meat and onions in 2 Tbs oil in a casserole. Season with salt and pepper, turmeric, and add broth and lemon juice. Cover and simmer for 10-15 minutes. Wilt the vegetables in a frying pan without adding water, stirring constantly. Add remaining oil and fry for 5 minutes. Add vegetables and dill to meat. Add pea beans, and simmer for 45 minutes or until pea beans and meat are tender.
This dish is one of the oldest traditional recipes of the mideast. It has been used for centuries during Ramadan, the month-long period of fasting from sunrise to sunset. Muslims traditionally gather after sundown for family dinners and religious celebrations.
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© 1998 Ronald Florence Last modified: 31-Oct-2001 17:58:12 EST