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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the lamb in portions. | 2. Melt a tablespoon of butter in a pot and brown the lamb in it. | 3. Strain excess fat. Take out the lamb. | 4. Add the rest of the butter, salt& pepper, the lettuce, the onions and the lamb. | 5. Cover and simmer for about 1 hours Stir. | 6. Don't fret about not having any water in the stew. The veggies will provide it as they cook. | 7. Prepare the avgolemono sauce, by beating together the eggs, lemon juice and flour (I use about 2 tsp). | 8. Just before serving, pour the avgolemono in the pot, simmer lightly and serve hot. | 9. Note: With 2 - 3 (2 - 3 lbs) heads of lettuce and 3 lbs of green onions, you will need a pretty big pot to hold all the chopped veggies. These will cook down to half the raw amount. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	2			2086.56	0.0	162.4795	154.859
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
lettuce	2 -3		chopped	0.0	0.0	0.0	0.0
butter	1/2	scoop		-	-	-	-
salt pepper				-	-	-	-
egg	2			143.0	0.72	12.56	9.51
lemon	1			1.2808	0.4116	0.0486	0.0132
flour				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.