Authentic Greek Lamb & Green Stew

Von Dimitra's Dishes · 90 Min.

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Zubereitung

1. Preheat the broiler. Place the lamb on a metal baking tray, drizzle with 2-3 tablespoons olive oil and season both sides with salt and black pepper.
2. Set the rack as close to the broiler as possible and brown the meat for 10-15 minutes.
3. Transfer the meat to the Instant Pot. Discard the baking tray juices for a lighter stew, or add them to the pot.
4. Add half of the scallions, salt, pepper, 2-3 tablespoons olive oil and 4 cups water or broth.
5. Seal the lid and pressure cook on high for 25 minutes. Let the pressure release naturally for 20 minutes, then open the valve to release the rest.
6. Wash, dry and coarsely chop the greens. Add them to the pot with the dill, salt and black pepper, then sauté for about 10 minutes until wilted.
7. Whisk the egg yolks, lemon juice, cornstarch and a pinch of salt in a small bowl. Add some hot broth and whisk to temper the eggs. Stir in about 2 cups water or broth, then pour the mixture into the pot and swirl to distribute.
8. Sauté for 4-5 minutes until the sauce thickens. Turn off the machine, taste, adjust the seasoning, and serve with toasted bread.

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