Lamb With Cauliflower Avgolemono Recipe
Ingredients
3 pounds lean shoulder of lamb
Salt and pepper
2-3 tablespoons butter
3 eggs
2-3 onions, chopped
2 tablespoons flour
2 heads cauliflower
1 1/2 lemons, juice of
2 cups water
Directions
Cut lamb into 3 inch cubes.
Melt butter in a saucepan or casserole, add meat and onions, and brown well over moderate heat.
Cut cauliflower into flowerets and add to casserole with water and salt and pepper.
Bring mixture to a boil, cover, and simmer for 1/2 to 2 hours or until meat is tender.
Remove from heat and allow casserole to cool while preparing avgolemono sauce: Beat eggs until light, add flour and lemon juice, and mix well.
Very slowly add liquid from stew, stirring constantly, until about 1 cup of the hot liquid has been added.
Pour sauce over stew slowly, shaking pan until sauce mixes with liquid in casserole.
Melt butter in a saucepan or casserole, add meat and onions, and brown well over moderate heat.
Cut cauliflower into flowerets and add to casserole with water and salt and pepper.
Bring mixture to a boil, cover, and simmer for 1/2 to 2 hours or until meat is tender.
Remove from heat and allow casserole to cool while preparing avgolemono sauce: Beat eggs until light, add flour and lemon juice, and mix well.
Very slowly add liquid from stew, stirring constantly, until about 1 cup of the hot liquid has been added.
Pour sauce over stew slowly, shaking pan until sauce mixes with liquid in casserole.
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