This recipe is for 6 serves.
- 2 pounds boneless lamb for stew, cut into 2-inch pieces
- 1 onion, coarsely chopped
- 1 leek, sliced
- 1 carrot, scraped and sliced
- small stalk of celery with leaves
- ½ teaspoon oregano
- pinch of ground cumin
- 1 sprig parsley
- 1 bay leaf
- 6 small potatoes, peeled, or 3 large potatoes, peeled and halved
- ½ pound winter squash, peeled and cut into 1-inch cubes
- salt, freshly ground pepper
- 3 small zucchini, cut into 1-inch slices
- ½ pound green beans, cut into 1-inch pieces
- 2 cups fresh corn kernels
- 2 eggs, lightly beaten
- Put the lamb, onion, leek, carrot, celery, oregano, cumin, parsley, and bay leaf into a large saucepan or casserole.
- Pour in enough water to cover, about 6 cups, bring to a boil, skim off any froth that rises to the surface, lower the heat, cover, and simmer until the meat is almost tender, about 1½ hours.
- Lift out the pieces of lamb onto a plate and set aside.
- Strain the stock, pressing down to extract all the juices.
- Discard the solids.
- Rinse out and dry casserole.
- Return the lamb pieces to the casserole and add the potatoes and winter squash.
- Pour in the strained stock, adding a little water if necessary to cover the lamb and vegetables.
- Season to taste with salt and pepper and simmer 15 minutes.
- Add the zucchini, beans, and corn, and simmer until the beans are tender, about 10 minutes.
- Whisk a cup of the hot stock gradually into the eggs, then pour the mixture into the saucepan, stirring to mix.
- Do not let the liquid boil, as the eggs will curdle.
- Cook over very low heat until the eggs have thickened the sauce.
- The winter squash will have disintegrated, also thickening the sauce slightly.
- Serve in soup plates, making sure that each serving has a little of everything.