Lamb With Celery Avgolemono
|Lean lamb shoulder||3 Pound|
|Celery||3 Bunch (300 gm)|
|Onions||3 , chopped|
|Water||2 Cup (32 tbs)|
|Dill||1 , chopped|
|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, dill, and salt and pepper.
Save hearts of celery for salad.
Scrub and scrape remaining stalks and cut into 2 or 3 inch pieces.
Add celery to meat.
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 casserole to cool 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 sauce into stew slowly, shaking pan until sauce mixes with liquid in casserole.