serves
6
prep
10 minutes
cook
1:45 hour
difficulty
Mid
serves
6
people
preparation
10
minutes
cooking
1:45
hour
difficulty
Mid
level
Ingredients
- ½ tsp salt
- ¼ tsp pepper
- 1 kg lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 2 ½ tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, crushed and minced
- 2 cups (500 ml) beef stock
- 1 cup (250 ml) water
- 2 eggs
- ½ cup (125 ml) lemon juice
- 1 tbsp cornflour
- 2 heads romaine lettuce, cut into large pieces
- ⅓ cup chopped dill
- crusty bread, for serving
Instructions
- Add salt and pepper to lamb cubes and toss to coat. Heat oil over high heat in a Dutch oven. Add lamb cubes and brown. Add onions and garlic and cook.
- Deglaze pot with beef stock. Add water, then cover and simmer for 1½ 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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
