Lamb or Goat with Artichokes and Dill


1/4 c. olive oil
2 1/2 lbs boneless lamb or goat, cut into stewing pieces (I have never cooked goat - made this with the lamb)
1 1/2 c. coarsely chopped onion
2 to 3 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
8 fresh artichokes (or canned, rinsed)
1/2 c. chopped fresh dill
2 to 3 eggs at room temperature
Strained fresh juice of 1 to 2 large lemons (I think I used 1 or 1 1/2...I didn't want it to tangy)

I had had this made by the wife of a good Greek friend of ours. It was so delicious. She made it with fresh artichokes since she is a Californian & was able to get fresh when she made it for us. The first time I made this, I used either canned or frozen and was a little disappointed. If you are willing to wait until spring when fresh artichokes are available, you won't be disappointed. I used fresh last spring and, though a bit of work, it was really good.

1. In a large heavy stewing pot, heat olive oil. Add lamb pieces, a few at a time, turning frequently on all sides so they brown evenly and lightly. Stir in chopped onion & 1/2 cup chopped dill and reduce heat. Saute stirring constantly , until the onion is wilted. Add garlic, salt, pepper and enough water to cover lamb. Bring to a boil and simmer, covered, over low heat for about 35 min.

2. Prepare artichokes. Cut away tough outer leaves and choke of 6 to 8 artichokes and rub with lemon juice to keep from discoloring. Add the artichokes to the lamb and continue cooking, covered at a simmer about 35 more min. (In addition to the first 35 min. you have already cooked the lamb.) Add water if necessary during cooking.

3. Just before lamb is done, make avgolemono sauce: In a medium size bowl, beat together egg and lemon until frothy. Very slowly, add 4 to 5 ladlesful (2 to 3 cups) of lambbroth to egg mixture, beating vigorously with a whisk to keep from curdling. Remove pot from heat and pour in egg mixture. Place pot back on heat and stir sauce well, but do not allow to boil. Remove pot from heat and serve immediately. It's best to make avgolemono just before serving.