Lamb Fricassee - cooking recipe

Ingredients

2 medium onions, finely chopped
1 bunch green onions, thinly sliced
2 1/4 lbs boneless lamb shoulder or breast, cut into 1-inch cubes
1/4 cup oil
2 tbsp flour
1 pinch white pepper
1 bunch parsley, chopped, reserving some leaves, for garnish
3 None egg yolks
2 None lemons, 1 juiced, 1 cut into wedges, for garnish

Preparation

Heat the oil in a Dutch oven on high heat. Cook lamb in batches until browned all over. Remove from pan. Add the onion and saute until tender. Sprinkle with flour and season to taste. Return lamb to pan. Add 3 cups water and bring to boil. Reduce heat to medium-low; cover and simmer for 45 mins. Add the parsley after 30 mins cooking time.
Whisk the egg yolks with 2 tbsp of water in a small bowl. Gradually whisk in the lemon juice.
Remove the fricassee from the heat. Whisk a little of the cooking liquid into the egg yolk mixture. Pour the yolk mixture into the fricassee, while stirring. Spoon the fricassee in a serving bowl. Garnish with lemon wedges and parsley. Serve with rice.