| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Greek | Greek, Lamb, Meats | 6 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 1 | Onion, chopped | |
| 2 | T | Butter |
| 1 | kg | Lean boneless lamb, cubed |
| 1 | c | Hot water |
| 2 | T | Chopped parsley |
| 1 | t | Chopped dill or fennel, opt. |
| Salt and pepper | ||
| Prepared vegetable *see note | ||
| 1 1/2 | c | Stock |
| 1 | T | Cornflour |
| 3 | Eggs, separated | |
| 1 | Lemon, juice only | |
| Salt | ||
| Freshly ground white pepper | ||
| 86302 | 9 1 |
INSTRUCTIONS
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 Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 460
Calories From Fat: 286
Total Fat: 31.8g
Cholesterol: 216.6mg
Sodium: 268.3mg
Potassium: 587.8mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 2.4g
Protein: 36g