Ingredients 2 kg goat or lamb, cut into portions 2 dry onions, finely chopped 1/3 cup olive oil 1/2 kg wild greens 2 lettuces, roughly chopped 5-6 sprig dill, tied with string Salt Freshly ground pepper 2 lemons 2 eggs Equipment Pot TAGS MEAT DILL MAIN COURSES EASTER GREEK TRADITIONAL FOODS WHAT TO COOK TODAY Ingredients 2 kg goat or lamb, cut into portions 2 dry onions, finely chopped 1/3 cup olive oil 1/2 kg wild greens 2 lettuces, roughly chopped 5-6 sprig dill, tied with string Salt Freshly ground pepper 2 lemons 2 eggs Instructions Heat the olive oil and brown the meat on all sides. Add the finely chopped onion and let it soften for a few minutes until translucent. Partially cover the meat with water, close the pot, and simmer for 1 to 1 and hour and 15 minutes until the goat is tender. Meanwhile, blanch the greens and lettuce in a pot of boiling water. Transfer them to cold water, drain, and add them to the nearly cooked meat along with the tied dill. Season with salt and pepper and cook for a few minutes. The greens should remain tender. Whisk the eggs and lemon juice, then temper and stir into the dish. Remove the dill bundle and serve. TAGS MEAT DILL MAIN COURSES EASTER GREEK TRADITIONAL FOODS WHAT TO COOK TODAY
