Lamb Stew
1 kilo bone-in lamb meat – for stewing
1 bunch of dill
Salt
Black pepper
Place the bone-in lamb pieces in a pot and add water. Cover the pot and cook for 45-50 minutes.
Strain the broth from the boiled meat and set it aside. Place lettuce leaves at the bottom of the same pot. Add the dill. Roughly chop the white parts of the spring onions and add them as well. Add the meat that you separated from the bones. Arrange 3-4 layers of lettuce leaves on top of the meat. On top, roughly chop the remaining green parts of the spring onions and place them to cover the lettuce. Pour 2 cups of the reserved meat broth over everything. Sprinkle with salt and pepper, cover, and cook for about 20-30 minutes, or until the lettuce is cooked through and the flavors have mellowed. After the lettuce is cooked, let it rest for 5-6 minutes and serve hot.
