| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
Greek, Lamb, Main dishes, Bobbie – no, Spinach |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 3 |
tb |
Olive oil |
| 2 1/2 |
lb |
Boneless lamb; cut in uniform piece |
| 2 |
|
Onions; coarsely chopped |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Boiling water |
| 2 |
lb |
Fresh spinach |
| 1 |
ts |
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
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