Lamb Fricassee with Lemon

cut the meat into pieces, peel and cut the onions, wash the lettuce and cut it into large pieces. wash the dill and chop it.

Sauté the butterfat in a large saucepan and add the oil. when everything is hot add the meat and onions. stir.

When the meat and onions are somewhat golden, add the dill and lettuce and cook covered for a few minutes over low heat.

season, add 2 to 3 liters of water (or broth) and sauté over low heat for about 40 minutes.

add the peas. Squeeze the lemon. beat the egg yolks and add the lemon juice without stopping beating.

remove the saucepan from the heat and add the egg preparation. mix it up.
Serve with potatoes from the oven or with Greek noodles (in the form of rice, puntalette). when using noodles you can add them with the peas.