Scatter plenty of toasted almonds and herbs over the top of this wonderful Greek classic, and eat with rice and wilted chard or spinach.
For 4-6:
900g boned shoulder or neck fillet of lamb
1 large onion, or bunch of spring onions, finely chopped
3 tablespoons olive oil
Salt and black pepper
220ml dry white wine
220ml chicken stock
1 large Cos lettuce, cut into ribbons
Handful of dill, flat-leaf parsley or mint, roughly chopped
2 tablespoons flaked almonds, toasted
For the egg and lemon sauce:
2 large eggs
Juice of 2 lemons
Trim the fat from the lamb and cut it into bite-sized chunks. Sauté the meat gently in the olive oil in a large saucepan with the onions for about 10 minutes. Add salt and pepper, the wine and the stock. Cover and simmer gently for about 1 hour, or until the meat is tender. Add a little water if it becomes too dry.
Add the lettuce and three-quarters of the herbs right at the
end, cooking them only very briefly (1-2 minutes), so that they remain slightly crisp and green.
Just before you eat, make the egg and lemon sauce by whisking the eggs with the lemon juice. Remove from the heat and stir this into the stew, beating vigorously. This will thicken the sauce.
Add the remaining herbs and scatter toasted almonds over the top.
