Lamb Stew with Dill and Olives Recipe from Israel

Ingredients

• 1/2 cup olive oil
• about 1.5 kg lamb, cut for stew
• 2 medium onions, finely chopped
• 1 tsp turmeric
• 3/4 tsp pepper
• salt to taste
• 1 cup beef stock
• 3/4 cup lemon juice
• 675 g spinach, chopped
• leaves of 2 bunches of celery, finely chopped
• white parts of 8 spring onions, finely chopped
• 1/4 kg green olives, pitted and halved
• 1/2 cup dried peas, soaked in water
• 2 tbsp fresh dill, finely chopped