|Minced scallions||3 Tablespoon|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Buckwheat groat||1 1⁄2 Cup (24 tbs)|
|Boiling beef stock||4 Cup (64 tbs)|
|Salt||1 1⁄2 Teaspoon|
Saute scallions and celery in 2 tablespoons butter in saucepan.
Combine beaten egg and groats; add to sauteed vegetables.
Pour beef stock into groat mixture.
Cover; simmer until all liquid is absorbed.
Stir in salt and 6 tablespoons butter.
Spoon groat mixture onto serving platter.
Sprinkle with 2 table-spoons additional chopped scallions.
Arrange lamb and vegetables on skewers over Kasha.