| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
Bobbie – no, Greek, Lamb, Main dishes, Spinach |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 3 |
T |
Olive oil |
| 2 1/2 |
lb |
Boneless lamb, cut in |
|
|
uniform piece |
| 2 |
|
Onions, coarsely chopped |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1 |
c |
Boiling water |
| 2 |
lb |
Fresh spinach |
| 1 |
t |
Dill |
| 2 |
|
Eggs |
|
|
Juice of 1 lemon |
INSTRUCTIONS
Heat butter and oil in a large pot. Add lamb pieces and brown on all
sides. Add onions and saute until soft. Stirring, add salt, pepper and
boiling water. Simmer covered, for 1 hour, adding water when
necessary. While meat is simmering, wash spinach thoroughly and tear
leaves into small pieces. In a separate pot, steam spinach until
leaves are wilted, about 3 minutes. Remove and drain. Add spinach and
dill to meat mixture. Stir and simmer for 15 minutes. Remove pot from
heat. Beat eggs until frothy. Slowly add lemon juice, beating
constantly. Add 1 cup of liquid from meat mixture, at first slowly and
then increasing the flow, beating constantly. Pour avgolemono sauce
into the lamb and spinach and stir gently to combine. Serve hot with
crusty bread for soaking. Makes 6 servings. Note: If you wish, you may
substitute romaine lettuce for the spinach. NOTES : This recipe dates
back to the earliest days of recorded history. Recipe by: Opaa! Greek
Cooking, Detroit Style by George J. Gekas Posted to MC-Recipe Digest
V1 #817 by Roberta Banghart <bobbi744@sojourn.com> on Sep 28, 1997
A Message from our Provider:
“When God ordains, He sustains.”