Recipes

GREEK LAMB STEW, AVGOLEMONO

(Lamb With Artichoke Stew)

3 lb. lean lamb, cut into

1 1/2-inch cubes

2 Tbsp. olive or vegetable oil

1 large onion, sliced

1/2 c. dry white wine

2 c. water

2 tsp. salt

1/8 tsp. pepper

1 bay leaf

1 Tbsp. chopped fresh dill or

1 tsp. dry dill weed

2 (9 oz.) pkg. frozen

artichoke hearts

2 Tbsp. flour

1/4 c. dry white wine

3 eggs

1/4 c. fresh lemon juice

Brown lamb, a little at a time (remove pieces to a bowl

as they brown), in oil in heavy kettle. Add onion, saute until

golden, about 5 minutes. Return meat to kettle. Add 1/2 cup

wine, lower heat, cover and simmer 15 minutes.

Stir in water, salt, pepper and bay leaf. Simmer,

covered, over low heat, 1 hour and 15 minutes, or until meat is

tender. Add dill and artichokes. Cook 10 minutes longer or

until artichokes are tender. Remove bay leaf. Remove meat and

artichokes from cooking liquid with slotted spoon. Arrange in

a shallow serving casserole. Cover and keep hot while making

sauce. Measure cooking liquid, there should be about 3 cups;

add wine or water, if needed. Bring to boil.

Blend flour in 1/4 cup wine in a small cup; stir into

boiling liquid. Cook and stir until sauce thickens and bub-

bles, 1 minute.

Beat eggs with rotary beater or electric hand mixer

until light and fluffy. Beat in lemon juice. Gradually beat

boiling sauce into egg mixture. Return to saucepan; heat,

stirring constantly over low heat, 1 minute. Sauce should not

boil.

To serve, pour sauce over meat and artichokes in casse-

role. Garnish with lemon slices and fresh dill, if you wish