Lamb Broth With Vegetables Recipe
Ingredients
| 3 pounds lamb shoulder, breast, neck, or shank cut into pieces | ||
| Carrots | 3 | |
| Onions | 3 | |
| 1/2 cup fide or kritharak | ||
| Water | 3 Quart | |
| Butter or olive oil | ||
| Celery stalks | 3 | |
| AVGOLEMONO SAUCE | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Bring lamb and water slowly to a boil.
Chop vegetables and, if desired, saute 5 to 10 minutes in butter or olive oil before adding to broth.
Cover and simmer over low heat for 3 to 4 hours until tender.
Add fide or kritharaki and salt and pepper to taste and cook for 20 minutes longer or until pasta is cooked.
Add avgolemono sauce according to directions.
Chop vegetables and, if desired, saute 5 to 10 minutes in butter or olive oil before adding to broth.
Cover and simmer over low heat for 3 to 4 hours until tender.
Add fide or kritharaki and salt and pepper to taste and cook for 20 minutes longer or until pasta is cooked.
Add avgolemono sauce according to directions.
Chef
