Mediterranean Lemon Lamb Stew - cooking recipe

Ingredients

2 1/4 lb leg of lamb, cubed
1 tbsp all-purpose flour
2 tbsp olive oil
1 None large onion, chopped
1/2 cup stock
1 cup white wine
1 None lemon
1 lb spinach, chopped if leaves are large
3 None medium egg yolks
pinch None grated nutmeg

Preparation

Toss the lamb cubes with the flour. Heat the oil in a pan and saute the meat until browned all over. Season with salt and pepper. Add the onion and saute briefly. Stir in the stock and wine, bring to a boil and simmer for about 1 hour. Halve the lemon, squeeze the juice from one half and thinly slice the other. About 20 mins before the end of cooking, add the spinach and lemon slices to the stew.
Whisk the egg yolks with the lemon juice. Remove the pan from the heat. Mix the egg yolk with 1-2 tbsp of the sauce from the pan, then add to the stew, stirring constantly. Season with salt, pepper and nutmeg. Serve with pita bread, if desired.