Lamb Stew with Cheese (Abruzzo)

Soups

Ingredients

Leg of lamb, boned - 3 1/2 pounds

Salt and pepper

Olive oil - 1/2 cup

Onion, sliced - 1

Dry white wine - 1 cup

Beef stock - 1/2 cup

Eggs - 4

OR

Egg yolks - 6

Grated pecorino or parmesan - 2/3 cup

Wipe the lamb with a damp cloth, cut it into cubes, sprinkle lightly with salt and pepper and leave for 1 hour.

Heat the oil in the earthenware pan and lightly fry the onion until it is soft but not brown. Add the pieces of lamb and brown them lightly on all sides, turning frequently. Pout in the wine and cook, uncovered until it has evaporated. Cover the pan and cook slowly for about 1 hour or until the meat is very tender, adding a little stock from time to time if required.

Beat the eggs, add the grated cheese and a pinch of salt and pepper and pour this mixture over the meat. Stir and leave over a low heat for 2 minutes. Serve immediately. 

Serves 6