| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb |
| 2 |
|
Onions |
| 1 |
tb |
Oil |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 6 |
|
Artichokes |
| 1 |
ts |
Mint leaves |
| 2 |
tb |
Lemon juice |
| 1/2 |
|
Onions, chopped |
| 1 |
|
Eggs |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
GUY E. ATWOOD
Cube lamb. Quarter onions. In Dutch oven, quickly brown meat and onions
in oil over medium high heat. Lower heat and sprinkle flour into pan. Stir
until well blended. Add salt and enough water to just cover meat. Simmer,
uncovered, until meat is half done.
Prepare artichokes by cutting off tops and removing small outer tough
leaves. With scissors, square cut each remaining leaf. Place in cold water
to which you have added a few drops of lemon juice. Drain and stand them on
meat. Chop mint leaves and mix with lemon juice; spoon over artichokes.
Lightly salt. Scatter chopped onions over artichokes and meat. Cover
tightly and simmer until artichokes and lamb are done, about 12 hours.
Remove artichokes and meat and arrange on platter. Beat egg, add lemon
juice and salt. Add some broth and mix well. Add back into remaining broth
and cook over low heat until thickened, making sure you stir constantly.
Pour over meat and serve with good ol' Oriental sticky rice or (God forbid)
noodles.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook echo
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