Heat 2 tablespoons oil in a heavy casserole and saute the lamb until well browned on all sides. Add the onion and saute until soft. Add salt, pepper, turmeric, lemon juice and water and bring to a boil. Lower the heat, cover and simmer very slowly 15 minutes. Heat the remaining oil in a skillet and saute the scallions, celery seaves, spinach and parsley for 2 minutes, stirring constantly. Add these vegetables and the chick peas to the meat and combine thoroughly. Bring to a boil and lower the heat. Cover and simmer vey slowly another 20 minutes. Posted to recipelu-digest by Nesb2
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|Serving Size: 1 Serving (400g)|
|Recipe Makes: 4|
|Calories from Fat: 1182 (89%)|
|Amt Per Serving||% DV|
|Total Fat 131.3g||175 %|
|Saturated Fat 55.2g||276 %|
|Monounsaturated Fat 56.4g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 151.2mg||47 %|
|Sodium 110.4mg||4 %|
|Potassium 796.2mg||21 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 15.9g|
|Protein 17.5g||25 %|
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Calories per serving: 1329
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