Lamb Stew with Dill and Olives

Ingredients

 * 1/2 cup olive oil
 * about 1 1/2 kilos of lamb, cut as for stew
 * 2 medium onions, chopped finely
 * 1 tsp. turmeric
 * 3/4 tsp. pepper
 * salt to taste
 * 1 cup beef stock
 * 3/4 cup lemon juice
 * 675 gr. spinach, chopped
 * the leaves of 2 bunches of celery, chopped finely
 * the white parts of 8 spring onions, chopped finely
 * 1/4 kilo green olives, pitted and halved
 * 1/2 cup dried peas, soaked in water
 * 2 Tbsp. fresh dill, chopped finely

Directions

 * 1) Heat 2 Tbsp. of the oil and in this brown the lamb and onions.
 * 2) Season with turmeric, pepper and salt to taste and then pour over the stock and lemon juice.
 * 3) Cover and simmer for 15 minutes, stirring several times.
 * 4) In a heavy skillet cook the spinach, celery leaves, and spring onions over a very low flame, without adding water, just until the vegetables begin to soften.
 * 5) Add the remaining oil to the skillet and fry for 5 minutes.
 * 6) Add these ingredients to the meat and then add the olives, dried peas and dill.
 * 7) Simmer gently, stirring occasionally, until the meat and beans are tender (about 45 minutes). Serve hot.