Lamb With Spinach Avgolemono
|Lean lamb shoulder||3 Pound|
|Onions||3 , chopped|
|Water||1 Cup (16 tbs)|
|Lemons||1 1⁄2 , juiced|
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.