Preparation 30 minutes
Cooking 2 hours
Ingredients for 6 people

Ingredients

-2 Kg lamb or goat in portions
-1 kg parsley
-2 chopped onions 
-1 Cup of olive oil
-1 Cup white wine
-Salt Pepper
For the egg and lemon
-2 eggs
-1 Lemon (the juice)

How to do

Stand out and wash only the leaves from the sticks of parsley. Heat the olive oil in a wide pot and sauté the meat over high heat until golden brown from both sides. Add the wine, while lower the heat, add the parsley, onion, salt and pepper, then mix well and cover the pot. Slowly cooked until the meat is tender. Beat the eggs with the lemon, then add a little bit  the broth from the pot with a ladle and pour it over to the food.

Tips: For best egg and lemon, first beat the egg whites into meringue and then slowly add the egg yolks beating with mixer and finally the lemon. When we put all together with the broth back into the pot, make sure to turn down the heat a lot, otherwise the egg and lemon will cut off. For more flavor, we could add a bunch of fresh mint, along with the parsley.