1 kilo of your favourite lamb for a stew
3 big bunches of spring onions, finely sliced
1 handful of fresh dill, finely chopped
1 handful of fresh parsley, finely chopped
1 bunch of spinach, washed and coarsely chopped
enough water to just cover the lamb
2 tablespoons olive oil
salt and pepper to taste
2 small eggs
juice of 1 lemon
Heat some olive oil in a medium to large sauce pan and saute the lamb until browned. Add the spring onions, dill, parsley and spinach and stir to combine thoroughly. Cook this off for approximately ten minutes or until the spinach wilts. Cover the meat and greens with the water, season with salt and pepper and allow this to simmer for one hour or until the meat is fork tender. You may choose to substitute the water with chicken stock for a richer stew. Once cooked set is aside to rest for ten minutes.
In a separate bowl whisk together the eggs and lemon juice slowly ladling in some of the lamb fricassee broth (a ladle or two is fine). Be careful not to ‘scramble’ the egg mixture whilst doing this.
Once whisked add the avgolemono back into the pot with the stew, give it a good stir and allow it to rest for a further five minutes before serving it with some crusty bread and garnished with some sprigs of fresh dill.