| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb |
| 2 |
|
Onions |
| 1 |
T |
Oil |
| 2 |
T |
Flour |
| 1 |
t |
Salt |
| 6 |
|
Artichokes |
| 1 |
t |
Mint leaves |
| 2 |
T |
Lemon juice |
| 1/2 |
|
Onions, chopped |
| 1 |
|
Eggs |
| 1 |
T |
Lemon juice |
INSTRUCTIONS
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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