Ease of Preparation: Medium
Yield: 6 servings
ingredients:
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1 ml) pepper
- 2 pounds (907 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 3 tablespoons (45 ml) olive oil
- 1 onion, diced
- 2 garlic cloves, crushed and minced
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) water
- 2 eggs
- ½ cup (120 ml) lemon juice
- 1 tablespoon (15 ml) cornstarch
- 2 heads romaine lettuce, cut into large pieces
- 1/3 cup (80 ml) chopped dill
- Crusty bread, for serving
method:
Add salt and pepper to lamb cubes and toss to coat. Heat oil in a Dutch oven. Add lamb cubes and cook just to brown. Add onions and garlic and cook.
Deglaze with beef stock. Add water mix in. Cover and simmer for 1 ½ hours.
Meanwhile, whisk together eggs, cornstarch, and lemon juice in a bowl.
Scoop out some of the liquid from the lamb and slowly add to bowl with eggs. Whisk with gusto to make sure the eggs do not scramble. Whisk in more liquid.
Pour egg mixture into Dutch oven and stir well.
Add romaine and dill. Recover and continue to cook until sauce has thickened and lettuce has wilted.
Ladle into bowls.
Serve with crusty bread.