1 (2 pound) lamb shoulder
1/4 cup butter
1 teaspoon dry dill weed or 1 tablespoon fresh dill
Salt, to taste
Pepper, to taste
6 bunches chopped scallions
1 1/2 cups 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 water. Continue cooking slowly for 1 1/2 to 2 hours or until meat is done.
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Serve with Egg Lemon Sauce.
Egg Lemon Sauce
3 eggs, well beaten
2 lemons, juiced
1 cup hot chicken broth
Beat eggs until light and fluffy. Add lemon juice slowly, beating well. Gradually add hot broth, beating constantly at low speed.
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