Recipe - Greek Lamb Stew With Egg And Lemon Sauce

4 pound Lamb shoulder, trimmed and
cut into 2inch pieces
2 tablespoon Olive oil
1 lg Onion, cut or sliced up
2 Celery stalks, cut or sliced up
1 Carrot, cut or sliced up
6 cup Chicken stock or broth
2 cup Water
8 Peppercorns, in cheesecloth
bag
8 Sprigs parsley, in
cheesecloth bag
1 lg Bay leaf, in cheesecloth bag
1 tablespoon Minced fresh marjoram leaves
or
1 teaspoon Dried marjoram, crumbled
Salt to taste
8 Artichokes, trimmed, chokes
removed, then quartered
5 lg Eggs
One half cup Fresh lemon juice
One fourth cup Snipped fresh dill

In a casserole combine the lamb with enough water to cover, bring to a
boil, skimming, and simmer 5 minutes. Drain.

In a casserole set over moderate heat, heat oil until hot. Add onion,
celery and carrot and cook, stirring occasionally, for 5 minutes, or until
vegetables are softened. Add stock, water, cheesecloth bag, marjoram,
reserved lamb and salt to taste. Bring liquid to a boil and simmer,
partially covered, for 1 One half hours.

Transfer lamb to a platter and strain cooking liquid. Return lamb and
cooking liquid to casserole, bring liquid to a boil and add artichokes.
Simmer, partially covered, 20 to 25 minutes, or until lam b and artichokes
are tender.

In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup
of hot stock, a little at a time. Add egg mixture to casserole and simmer
over moderately low heat, stirring, until lightly thickened. Do not boil.
Before serving stir in fresh dill.

From Taste Show # TS4806

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #548 by "Master
Harper Gaellon" gaellon@inch.com on Apr 4, 1997