GREEK LAMB STEW, AVGOLEMONO

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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
  • Garnish - lemon slices and fresh dill

Directions

  • 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

Notes

Categories: Greek  Lamb/Sheep  Main Dish  Oven  Soup  Stew  Vegetable 
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