Preheat oven to 350. Place lamb in a large (6-quart or more) ovenproof casserole or Dutch oven and add onion, bell pepper, potatoes, tomatoes, green onion, garlic, dill, paprika, salt, and black pepper.Pour on olive oil and then the water. Cover and bake 2 1/2 hours.Scatter squash and green beans on top of other ingredients and add a little more water (about half a cup) if the stew looks dry. Bake 30 minutes longer. Remove casserole from oven, leaving oven turned on if serving stew the same night. Pour off (or tilt casserole and spoon off) most of the liquid into a bowl. To liquid add lemon juice, tasting carefully and correcting seasonings.

better yet, place bowl in freezer until fat congeals on top (about 20 minutes).To serve the next day, refrigerate liquid separately from remaining ingredients. Remove and discard fat from top of liquid. Whichever technique is used, before serving pour remaining degreased liquid back into casserole. Cover casserole and reheat in oven until liquid is bubbling slightly (about 20 minutes if chilled, 5 minutes if unchilled). Serve in large soup bowls with French bread on the side or on large plates over a bed of Pilaf. For a thicker, creamy sauce, stir 3/4 cup yogurt into liquid just before reheating. Yield: 4 servings.