Lamb Broth With Vegetables
|Lamb shoulder/Breast, neck/ shank||3 Pound, cut into pieces|
|Fide/Kritharak||1⁄2 Cup (8 tbs)|
|Butter/Olive oil||1 Tablespoon|
|Avgolemono sauce||2 Tablespoon|
Bring lamb and water slowly to a boil.
Chop vegetables and, if desired, saute 5 to 10 minutes in butter or olive oil before adding to broth.
Cover and simmer over low heat for 3 to 4 hours until tender.
Add fide or kritharaki and salt and pepper to taste and cook for 20 minutes longer or until pasta is cooked.
Add avgolemono sauce according to directions.