lamb and bitter greens in egg & lemon sauce

this way of cooking meat (lamb or pork) is very popular in Crete:

You will need meat (lamb or pork, preferably joints cut in pieces so as to have 2 -3 pieces for every portion), chopped onion (fresh is better), a little olive oil to start cooking, some fresh vegetables (we use wild weeds like wild carrots and dandelions - but others are good, like (1)celery carrots a leek and 1 -2 potatoes, (2) broccoli and leeks, (3) celery and lettuce - or whatever you can find). Chop all vegetables. Salt and pepper, a lemon's juice and 1 -2 eggs.
Take a deep frying pan, put some olive oil in it (just a little, as the meat will provide its own fat as well), start a medium heat and fry gently the meat - when it is nearly done, throw in the onions and stir for 1- 2 minutes, then add the chopped vegetables and 1 cup water. If you want more taste you can add 1 cup white wine, but the idea of this dish is to keep the flavors simple. Simmer for 10 - 15 minutes, do not overcook it because you will end up with a tasty paste looking like vomit. In the end you must be left with about 1 cup sauce in the pan, so you may have to add a little water as you cook. Black pepper is added in the beginning and salt in the end.

Remove pan from heat. Whisk together 2 eggs and 1/2 cup water, add some cornflour if you want a thick sauce. Whisking all the time, slowly add the juice of a lemon. Whisking again, slowly add the very warm sauce from the pan. When your dish is full and the eggs are heated from the sauce added, throw it all in the pan and bring to the boil for a minute or two. Serve hot. Fresh bread goes well with the sauce, which should be salty and sour - but watch your salt intake for health purposes.

I had this with leg of lamb and wild carrots, dandelions and fennel, at the village taverna for my birthday dinner with my wife and 2 good friends, last Wednesday.

And next year happier...

Dimitri