"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lamb with Celery-Arni me Celina Avgelemino Recipe

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This recipe for Lamb with Celery-Arni me Celina Avgelemino, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Brown
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs boneless lamb, in one inch cubes
1 large can tomatoes, (2 1/2 cups)
3/4 cup butter or olive oil
2 medium onions, chopped
water as needed
1 1/2 bunches celery, sliced
Salt, garlic and oregano to taste
3 eggs
1 juice of a lemon

Directions:
Directions:
Brown meat in fat, add onions and saute until translucent. Add tomatoes and simmer for 1 hour. Add celery and cook for another half hour. Beat the eggs with the lemon juice, add a little water and beat in a small quantity of the tomato gravy. Then, slowly add to the pot, stirring well. Allow to sit for a few minutes to thicken and serve. If making ahead of time, do not add the lemon and egg sauce until ready to serve. The sauce will curdle if allowed to boil.

Number Of Servings:
Number Of Servings:
8

 

 

 

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