Recipe - Israeli Eggplant Puree

One half cup Extravirgin olive oil
3 pound Lamb shoulder or stew meat;
cut in 2" chunks
2 Onions; chopped fine
1 teaspoon Ground turmeric
Salt
Three fourths teaspoon Freshly ground black pepper
1 cup Beef stock
Three fourths cup Lemon juice
1 One half pound Spinach; chopped
2 bn Celery (leaves only); finely
chopped
8 Green onions (white parts
only); finely chopped
1 cup Pitted halved green olives
2 cup Peeled minced boiling
potatoes
2 tablespoon Minced fresh dill

Heat 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