Ingredients

• 1 cup hot water
• 2 tablespoons chopped parsley
• 1 teaspoon chopped dill or fennel, optional
• Salt and pepper
• Prepared vegetable
• 1 ½ cups stock
• 1 tablespoon corn flour
• 3 eggs, separated
• 1 lemon (juice only)
• Salt
• Freshly ground white pepper

Directions

• Directions
• In a heavy based saucepan or ditch oven gently fry onion in butter until transparent. Increase heat and add cubed lamb.
• Cook, stirring constantly until meat juices evaporates. Meat should not brown. Reduce heat and add hot water, herbs and salt and pepper to taste.
• Cover and simmer gently for 1 to 1 ½ hours. Add prepared vegetable and continue to cook until lamb and vegetables are tender.
• Carefully drain liquid from pan into a measuring jug and make up to 1 ½ cups with hot water or stock. Keep pan contents hot.
• Make egg and lemon sauce: Bring stock to the boil. Mix corn flour to a paste with a little cold water and add to stock, stirring until thickened and bubbling. Let it boil for 1 minute.
• In a bowl, beat egg whites until stiff, add egg yolks and continue beating until light and fluffy. Add lemon juice gradually, beating constantly. Gradually pour in boiling, thickened stock, beating constantly.
• Return sauce to pan and cook, stirring constantly over low heat for 1 to 2 minutes to cook the egg. Do not allow sauce to boil. Remove from heat and continue to stir for 1 minute. Season to taste.
• Note: Use any one of the following for the vegetables. 8-12 small globe artichoke hearts. Add to meat about 1 hour and cook for further 30-45 minutes.
• 500 grams (1-pound) celery stalks cut into 8cm (3 inch) lengths and blanched in boiling, salted water for 5 minutes. Drain, add to meat after 1 hour and cook for further 45 minutes. Pork can be used instead of lamb with this vegetable.
• 4 heads endive, washed well and trimmed of any coarse leaves. Slit heads in half lengthways and blanched in boiling salted water for 2 minutes. Drain, add to meat after 1 ½ hours and cook for further 15 minutes.
• 4 small firm heads lettuce, washed well and quartered. Place in a colander and scald with boiling water. Add after 1 ½ hours and cook for further 15 minutes.