Courgettes with lamb2012-06-28
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I was talking with my mother the other day and she complaining about how much I like now all the vegetables when back in the day I couldn’t eat none. She is right to be honest; when I was young I couldn’t enjoy anything else except than meat and pasta.
Well, things change and when I remember that I haven’t eaten something for some time I always try to figure out how its cooked. Recently I got some courgettes and I was trying to figure out something else to do with them rather than the tourlou tourlou dish.
Searching some books and some recipes that my mother wrote for me when I first came to UK I decided to go with the following and make a stew with lamb courgettes and the egg-lemon sauce on top.
Boiling the courgettes and having the egg-lemon sauce on top was something that we had really often when I was in Greece in different variations. Then I didn’t like the courgettes the way they were boiled and the taste they had. On the contrary when I made this food I loved them…
That’s how a person changes when he hasn’t eaten food from his mother for some years..
LAMB WITH COURGETTES
- 500gr of lamb (that would feed 2 really hungry 30 year old Greeks )
- a small bunch of parsley
- 1 onion finely chopped
- 2-3 courgettes chopped in medium big pieces
- olive oil
- salt and pepper
Add salt and pepper in your lamb from all sides In a big boiling pot add some olive oil and heat it up. Saute the lamb until it becomes red from all sides and then add water to cover it Let it cook for about 45mins to 1 hour until it becomes soft and tender. Add more water if its needed.
When you realise that the lamb is getting ready, then its time for the courgettes. Take a sauce pan, again add some olive oil and heat it up . add then the courgettes and the chopped onions and stir. Continue until they have mildly red from all sides. We don’t want to cook them properly. Just to make them a little bit “red” from all sides.
As my all knowing Greek mother said to me, we do that to the courgettes so we can give them “protection” and they don’t melt when we boil them.
When we are done with that then we take them out of the heat and add them inside the pot with the lamb and add any water if its necessary. We add the parsley which is finely chopped and let them cook for 15-20 mins more. Be careful not to overcook them and they start melt. Just a bit until they become soft.
Now for the egg-lemon sauce.
Beat the eggs and add the lemon juice.
Continue to beat until you see that a cream is created.
Add while you beat the eggs some of the liquid from the food. (You may need some help on that except if you have three hands which in that case…it’s a little bit scary)
Continue to beat the eggs and when you are sure that you have a foamy yellow sauce then add it to the food making sure it goes everywhere.
When you add the egg-lemon sauce to the food then you should immediately turn off the heat and let it cool down for 3-4 minutes. Take a look also to the special page i did for avgolemono if you want more details