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Lamb With Spinach Avgolemono

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Ingredients
  Lean lamb shoulder 3 Pound
  Spinach 3 Pound
  Butter 3 Tablespoon
  Eggs 3
  Onions 3 , chopped
  Flour 2 Tablespoon
  Water 1 Cup (16 tbs)
  Lemons 1 1⁄2 , juiced
  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.

Recipe Summary

Cuisine: 
Greek
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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