---------- Recipe via Meal-Master (tm) v8.02
  Categories: Greek, Meats, Lamb
       Yield: 6 servings
            Karen Mintzias
       1 lg Onion; chopped
       2 tb Butter
       1 kg Lean boneless lamb, cubed
       1 c  Hot water
       2 tb Chopped parsley
       1 ts Chopped dill or fennel, opt.
            Salt and pepper
            Prepared vegetable *see note
 ----------------------------EGG AND LEMON SAUCE----------------------------
   1 1/2 c  Stock
       1 tb Cornflour
       3    Eggs; separated
       1    Lemon (juice only)
            Freshly ground white pepper
   Serves: 4-6 Cooking time: 1 3/4 to 2 hours
   In a heavy-based saucepan or Dutch oven gently fry onion in butter until
   transparent.  Increase heat and add cubed lamb.  Cook, stirring constantly,
   until meat juices evaporate.  Meat should not brown.  Reduce heat and add
   hot water, herbs and salt and pepper to taste.  Cover and simmer gently for
   1 to 1 1/2 hours.  Add prepared vegetable and continue to cook until lambe
   and vegetables are tender.  Carefully drain liquid from pan into a
   measuring jug and make up to 1 1/2 cups with hot water or stock. Keep pan
   contents hot.
   Make Egg and Lemon Sauce:  Bring stock to the boil.  Mix cornflour to a
   paste with a little cold water and add to stock, stirring until thickened
   and bubbling.  Let it boil for 1 minute.  In a bowl, beat egg whites until
   stiff, add egg yolks and continue beating until light and fluffy.  Add
   lemon juice gradually, beating constantly.  Gradually pour in boiling,
   thickened stock, beating constantly.  Return sauce to pan and cook,
   stirring constantly, over low heat for 1 to 2 minutes to cook the egg.  Do
   not allow sauce to boil.  Remove from heat and continue to stir for 1
   minute.  Season to taste.
   Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the
   side of the stove for 5 minutes.  Arrange lamb and vegetable on a serving
   dish and sprinkle with chopped herb.  Serve immediately with crusty bread
   and a chilled white wine.
   *Note:  Use any one of the following for the vegetable:
   8-12 small globe artichoke hearts.  Add to meat about 1 hour and cook for
   further 30-45 minutes.
   500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in
   boiling, salted water for 5 minutes.  Drain, add to meat after 1 hour and
   cook for further 45 minutes.  Pork can be used instead of lamb with this
   4 heads endive, washed well and trimmed of any coarse leaves.  Slit heads
   in half lengthways and blanch in boiling salted water for 2 minutes. Drain,
   add to meat after 1 1/2 hours and cook for further 15 minutes.
   4 small firm heads lettuce, washed well and quartered.  Place in a colander
   and scald with boiling water.  Add after 1 1/2 hours and cook for further
   15 minutes.
   From: “The Complete Middle East Cookbook” by Tess Mallos. ISBN: 1 86302 069
   Typed for you by Karen Mintzias