Greek Lamb Stew With Egg And Lemon Sauce
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
46
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
Onion (sliced)6 cups
Chicken Stock2 cups
Water5 large
Egg1 cup
Lemon Juice (fresh)1 cup
Dill (snipped fresh)Directions:
1
In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes
2
Drain
3
In a casserole set over moderate heat, heat oil until hot
4
Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened
5
Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste
6
Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours
7
Transfer lamb to a platter and strain cooking liquid
8
Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes
9
Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender
10
In a bowl whisk eggs until thick and light
11
Whisk in lemon juice and 1 cup of hot stock, a little at a time
12
Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened
13
Do not boil
14
Before serving stir in fresh dill