Lamb With Spinach Avgolemono Recipe
Ingredients
| 3 pounds lean shoulder of lamb | ||
| Spinach | 3 Pound | |
| Butter | 3 Tablespoon | |
| Eggs | 3 | |
| Onions | 3 , chopped | |
| Flour | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| 1 1/2 lemons, juice of | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut lamb into 3 inch cubes.
Melt butter in a saucepan or casserole, add meat and onions, and brown well over moderate heat.
Add water and salt and pepper.
Bring mixture to a boil, cover, and simmer for 1 hour.
Wash spinach thoroughly.
Remove any tough stalks.
After meat has cooked for 1 hour, add spinach and continue cooking for 15 to 20 minutes.
Remove from heat and allow casserole to cool slightly 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 egg mixture into 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.
Add water and salt and pepper.
Bring mixture to a boil, cover, and simmer for 1 hour.
Wash spinach thoroughly.
Remove any tough stalks.
After meat has cooked for 1 hour, add spinach and continue cooking for 15 to 20 minutes.
Remove from heat and allow casserole to cool slightly 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 egg mixture into stew slowly, shaking pan until sauce mixes with liquid in casserole.
Chef
