Preparation:
Cube lamb. Quarter onions. In Dutch oven, quickly
brown meat and onions in oil over medium high heat.
Lower heat and sprinkle flour into pan. Stir until well
blended. Add salt and enough water to just cover meat.
Simmer, uncovered, until meat is half done.
Prepare artichokes by cutting off tops and removing
small outer tough leaves. With scissors, square cut
each remaining leaf. Place in cold water to which you
have added a few drops of lemon juice. Drain and stand
them on meat. Chop mint leaves and mix with lemon
juice; spoon over artichokes. Lightly salt. Scatter
chopped onions over artichokes and meat. Cover tightly
and simmer until artichokes and lamb are done, about 12
hours.
Remove artichokes and meat and arrange on platter. Beat
egg, add lemon juice and salt. Add some broth and mix
well. Add back into remaining broth and cook over low
heat until thickened, making sure you stir constantly.
Pour over meat and serve with good ol' Oriental sticky
rice or (God forbid) noodle |
