INGREDIENTS

INSTRUCTIONS

EGG AND LEMON SAUCE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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