2½ pounds lamb, cut in bite
size cubes
Brown
meat in olive oil.
1
cup red onion, sliced
2
cloves garlic, minced
1
teaspoon salt
½
teaspoon black pepper
Add
onions to meat and sauté until
golden. Stir in garlic, salt, and
pepper.½
cup dry white wine
Water
Add wine
and enough water to cover
meat. Bring to a boil and simmer
covered for 1 hour or until meat
is tender.2
cups carrot, cut in bite size pieces
Add
to meat after it has cooked for about 30 minutes.
¾ - 1 pound baby spinach
½ - ¾ cup fresh dill or parsley, chopped
1 can artichokes, drained
Add spinach and herbs to lamb. Once spinach wilts,
add artichoke hearts
2
eggs, beaten
Juice of 2 lemons
Add lemon to eggs and mix. Take a ladle of hot juice from the pot and add it to the egg
mixture. Quickly pour mix into pot. Stir and remove from heat. This will thicken and flavor the stew.
