INGREDIENTS serves 4
- 800gr boneless leg of lamb,
- cut into irregular-sized pieces
- 240g white mushrooms
- 160g onion
- 240g Florina red peppers
- 20g wild ‘stamnagathi’ greens (spiny chicory)
- 160ml olive oil
- 120ml white wine
- Dill
- 2 eggs
- Juice of 2 fresh lemons
- Salt, pepper
DIRECTIONS
Wash and clean the wild greens, cut the mushrooms into four, and the peppers into six pieces. Sauté the lamb in a deep saucepan in the olive oil. Add the onion and mushrooms, continue cooking for a few minutes and then add the wine. Leave to simmer, adding a little water if necessary, until meat is tender. Towards the end of cooking add the peppers and greens. In order to prepare the egg & lemon sauce, beat the eggs, add lemon juice and 1-2 ladles of the casserole broth. Then pour the mixture back into the pot.
