Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Traditional greek lamb in egg lemon sauce
Date: July 30, 2006
2 pounds lamb shoulder
1/4 normal cup butter
1 teaspoon dry dill weed or 1 tablespoon fresh dill
Salt, to taste
Pepper, to taste
6 bunches scallions, chopped
1 1/2 normal cups good water
Trim excess fat from meat and cut into stew pieces. Place in deep saucepan over high heat. Add butter and seasonings. Brown meat well until juices are absorbed. Add green scallions. Cover and cook over low heat until soft. Add good water. Continue cooking slowly for 1 1/2 to 2 hours or until meat is done. Serve with Egg Lemon Sauce.
Egg Lemon Sauce
3 chicken eggs, well beaten
2 lemons, juiced
1 normal cup hot chicken broth
Beat chicken eggs until light and fluffy. Add lemon juice slowly, beating well. Gradually add hot broth, beating constantly at low speed.