Khoresche Esfanaj
(A traditional Ramadan dish)

Sheep's Creek Farm Lamb Recipes
(contributed by Garry Vroegh )
Servings: 6

This dish is one of the oldest traditional recipes of the middle east. It has been used for centuries during Ramadan, the month-long period of fasting from sunrise to sunset. Muslims traditionally gather after sundown for family dinners and religious celebrations.

Ingredients

4-5 lbs. lamb (with bones, cut into pieces)
2    medium onions (finely chopped)
½   cup olive oil
½   tsp pepper
salt to taste
1    tsp powdered turmeric
1    cup beef/chicken broth (no pork)
¾   cup lemon juice
6    scallion tops (minced)
2    bunches celery, leaves only (minced)
1½ pounds spinach leaves (chopped)
2    Tablespoons fresh dill (minced)
½   cup dried pea beans (soaked for several hours)

Cooking Method

Brown the meat and onions in 2 Tablespoons oil in a casserole.  Season with salt and pepper, turmeric, and add broth and lemon juice.  Cover and simmer for 10-15 minutes.  Place the vegetables in a frying pan without adding water, stirring constantly.  Add remaining oil and fry for 5 minutes.  Add vegetables and dill to meat.  Add pea beans, and simmer for 45 minutes or until pea beans and meat are tender.