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1
Heat the oil in a large nonreactive skillet over medium-high heat.
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2
When it is hot, add as many lamb pieces as will fit in one uncrowded layer.
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3
Season lightly with salt and pepper and saute until browned all over, about 5 minutes.
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4
Transfer the lamb to a dish, and repeat with another batch until all the lamb is browned.
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5
Add the onions and garlic to the skillet and saute until the onions begin to turn golden, about 2 minutes.
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6
Stir in the lamb, any collected juices, and the water.
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7
Bring to a boil, then reduce the heat, cover the pan, and simmer until the lamb is almost tender, 40 minutes.
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8
Add the artichokes, cover again, and continue simmering until the artichokes are almost tender, 20 to 25 minutes.
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9
Stir in the dill and simmer, uncovered, until the artichokes are very tender and the liquid has thickened a bit, 5 minutes.
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10
Whisk the eggs in a bowl until bubbly but not frothy; then slowly whisk in the lemon juice.
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11
Remove the skillet from the heat and slowly whisk in the egg and lemon mixture.
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12
Return the skillet to low heat and continue stirring vigorously until the liquid is thickened and saucelike, 1 to 2 minutes.
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13
Serve right away.
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14
VARIATIONS:
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15
Other Springtime Options: A multitude of vegetables work well in a stew with savory lamb.
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16
Equally, there are omnifarious ways to assemble the stew.
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17
Instead of artichokes, try 2 cups of broad (fava) beans or freshly shelled peas (if adding peas, add them with the dill in Step 3).
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18
Oregano can replace the dill.
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19
Spring Lamb Stew is also delicious when made with the artichokes and dill but without the egg and lemon addition.
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20
You can also substitute 3/4 cup tomato sauce for the egg and lemon mixture.
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21
Add 1 cup wine in place of 1 cup of the water.
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22
Substitute cut-up chicken for the lamb.
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23
An Intriguing Rendition of Spring Lamb Stew: A splendid version of Spring Lamb Stew omits the lemon and egg and adds some extra ingredientsone a mysterythat make the dish a different celebration of Greece.
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24
Increase the amount of garlic to 6 cloves
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25
Change the 5 cups water to 3 cups water plus 1 1/2 cups dry white wine
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26
Along with the artichokes, add 12 to 14 Kalamata olives and 5 to 6 anchovy fillets
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27
Omit the eggs and lemon juice
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28
Cook as directed on this page
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29
The anchovies that abound in the Greek waters are the mystery element.
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30
They dissolve in the cooking, yet their hidden presence deepens and enriches the stew until guests will ask how you came up with such a sumptuous concoction.
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31
Its up to you whether you reveal the secret or not.
