Ingredients with Measurements:
- 2 lbs. lamb stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 4 cups chicken broth
- 1/2 cup lemon juice
- 3 eggs
- 1/2 cup uncooked orzo pasta
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Whisk
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add lamb stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add onion and garlic and cook until softened, about 3-5 minutes.
4. Add carrots and celery and cook for another 5 minutes.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat to low and let simmer for 30 minutes.
7. Add orzo pasta and cook for an additional 10-12 minutes, or until pasta is tender.
8. In a separate bowl, whisk together lemon juice and eggs until frothy.
9. Slowly pour in 1 cup of the hot broth from the pot, whisking constantly.
10. Pour the egg mixture back into the pot and stir until well combined.
11. Cook for an additional 5 minutes, stirring occasionally.
12. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning the meat, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 25g
Protein: 40g
Sodium: 900mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or beef broth.
- Orzo pasta can be substituted with rice or quinoa.
- Lamb stew meat can be substituted with beef or chicken.
Variations:
- Add chopped spinach or kale for extra greens.
- Use a slow cooker instead of a pot for an even easier preparation.
- Add diced potatoes for a heartier stew.
Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot.
- Whisk the egg mixture vigorously to ensure a smooth and creamy consistency.
- Add more lemon juice for a tangier flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, lemon wedges, or crumbled feta cheese.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
Greek salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
If the stew is too thick, add more chicken broth until desired consistency is reached.
Food safety advice:
Make sure the lamb stew meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Avgolemono is a traditional Greek sauce made with lemon juice, eggs, and broth. It is commonly used in soups and stews, such as this lamb stew.
Flavor profiles:
This stew is tangy and savory with a creamy texture from the egg and lemon sauce.
Serving suggestions:
Serve with a glass of white wine or a cold beer.
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Region: Greek