Lamb With Leeks Avgolemono
|Lean lamb shoulder||3 Pound|
|Onions||3 , chopped|
|Leeks||2 Bunch (200 gm)|
|Lemons||1 1⁄2 , juiced|
|Water||2 Cup (32 tbs)|
Cut lamb into 3 inch cubes.
Melt butter in a saucepan or casserole, add meat and onions, and brown well over moderate heat.
Wash leeks thoroughly and cut into 2 inch pieces.
Add water, leeks, and salt and pepper to casserole.
Bring mixture to a boil, cover, and simmer for 1 1/2 to 2 hours or until meat is tender.
Remove from heat and allow 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.