Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias
1 lg Onion; chopped
2 tb Butter
1 kg Lean boneless lamb, cubed
1 c Hot water
2 tb Chopped parsley
1 ts Chopped dill or fennel, opt.
Salt and pepper
Prepared vegetable *see note

--------------------EGG AND LEMON SAUCE-------------------------
1 1/2 c Stock
1 tb Cornflour
3 Eggs; separated
1 Lemon (juice only)
Salt
Freshly ground white pepper

Serves: 4-6 Cooking time: 1 3/4 to 2 hours

In a heavy-based saucepan or Dutch oven gently fry onion in butter
until transparent. Increase heat and add cubed lamb. Cook, stirring
constantly, until meat juices evaporate. Meat should not brown.
Reduce heat and add hot water, herbs and salt and pepper to taste.
Cover and simmer gently for 1 to 1 1/2 hours. Add prepared vegetable
and continue to cook until lambe and vegetables are tender.
Carefully drain liquid from pan into a measuring jug and make up to 1
1/2 cups with hot water or stock. Keep pan contents hot.

Make Egg and Lemon Sauce: Bring stock to the boil. Mix cornflour to a
paste with a little cold water and add to stock, stirring until
thickened and bubbling. Let it boil for 1 minute. In a bowl, beat egg
whites until stiff, add egg yolks and continue beating until light
and fluffy. Add lemon juice gradually, beating constantly. Gradually
pour in boiling, thickened stock, beating constantly. Return sauce
to pan and cook, stirring constantly, over low heat for 1 to 2
minutes to cook the egg. Do not allow sauce to boil. Remove from heat
and continue to stir for 1 minute. Season to taste.

Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at
the side of the stove for 5 minutes. Arrange lamb and vegetable on a
serving dish and sprinkle with chopped herb. Serve immediately with
crusty bread and a chilled white wine.

*Note: Use any one of the following for the vegetable:

8-12 small globe artichoke hearts. Add to meat about 1 hour and cook
for further 30-45 minutes.

500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and
blanched in boiling, salted water for 5 minutes. Drain, add to meat
after 1 hour and cook for further 45 minutes. Pork can be used
instead of lamb with this vegetable.

4 heads endive, washed well and trimmed of any coarse leaves. Slit
heads in half lengthways and blanch in boiling salted water for 2
minutes. Drain, add to meat after 1 1/2 hours and cook for further 15
minutes.

4 small firm heads lettuce, washed well and quartered. Place in a
colander and scald with boiling water. Add after 1 1/2 hours and
cook for further 15 minutes.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1
86302 069 1

Typed for you by Karen Mintzias

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