Try this Israeli Lamb Stew with Dill And Olives recipe, or contribute your own.
Suggest a better descriptionHeat 2 tablespoons oil in flameproof casserole over medium heat. Add lamb and onions and brown, about 10 minutes. Season with turmeric, salt to taste and pepper. Add beef stock and lemon juice, cover and simmer, stirring several times, 15 minutes. Cook spinach, celery leaves and green onions in batches in heavy skillet over very low heat until vegetables begin to wilt, about 5 minutes. Add remaining 6 tablespoons oil to skillet and fry 5 minutes. Add spinach mixture to meat in casserole, then add olives, potatoes and dill. Simmer gently, covered, stirring occasionally, until meat and potatoes are tender, about 45 minutes. Serve hot. Yields 6 servings. Each serving: 495 calories; 432 mg sodium; 111 mg cholesterol; 29 grams fat; 20 grams carbohydrates; 39 grams protein; 1.34 grams fiber Recipe Source: Los Angeles Times - 03-28-1999 Recipe adapted from a dish by Daniel Rogoov, restaurant and wine critic for the Israeli newspaper Haaretz, by way of cookbook author Joan Nathan Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
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Serving Size: 1 Serving (634g) | ||
Recipe Makes: 6 servings | ||
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Calories: 674 | ||
Calories from Fat: 650 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.2g | 96 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 34.7g | ||
Polyunsanturated Fat 23.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 317.6mg | 11 % | |
Potassium 380.4mg | 10 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 7.1g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 674
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