Greek~Lamb Stew With Greek Egg-Lemon Sauce

Lamb Stew With Greek Egg-Lemon Sauce
Because lamb is such a rich meat, the acidity of the spinach in this dish adds an excellent counterbalance.

3 lbs. lean lamb, cut in cubes
2 large onions, chopped
5 cloves garlic, minced
large bunch fresh spinach
1/4 cup long grain rice
1 cup white wine
1 cup water
3 tbsp. olive oil
3 tbsp. dillweed
salt and fresh ground pepper to taste

Trim fat from meat. Heat oil and sear meat until browned. Add onions and garlic. Saute until tender. Stir in water, wine, dillweed, salt and pepper. Bring to boil. Simmer, partly covered, for 2 hours, or until meat is tender.
Wash spinach and pat dry with paper towels. Remove stalks. Add spinach and rice to stew. Stir gently occasionally. Cook for 20 minutes, or until rice is cooked and liquid is reduced. Reduce heat, but keep stew hot.

Egg–Lemon Sauce
3 eggs
1 tbsp. all purpose flour
juice of 1 lemon
hot stock from stew

Beat eggs lightly in bowl. Sprinkle with flour and continue beating. Add lemon juice and beat until well blended. Continue beating while slowly pouring in about one cup hot stock from stew pot until sauce thickens. When completely blended, pour sauce back into meat and vegetables. Stir gently and heat over low for several minutes, without boiling (or sauce will curdle). Serve immediately.