Try this Lamb with Spinach Avgolemono (Arni Me Spanaki Avgolemono) recipe, or contribute your own.
Suggest a better descriptionHeat butter and oil in a large pot. Add lamb pieces and brown on all sides. Add onions and saute until soft. Stirring, add salt, pepper and boiling water. Simmer covered, for 1 hour, adding water when necessary. While meat is simmering, wash spinach thoroughly and tear leaves into small pieces. In a separate pot, steam spinach until leaves are wilted, about 3 minutes. Remove and drain. Add spinach and dill to meat mixture. Stir and simmer for 15 minutes. Remove pot from heat. Beat eggs until frothy. Slowly add lemon juice, beating constantly. Add 1 cup of liquid from meat mixture, at first slowly and then increasing the flow, beating constantly. Pour avgolemono sauce into the lamb and spinach and stir gently to combine. Serve hot with crusty bread for soaking. Makes 6 servings. Note: If you wish, you may substitute romaine lettuce for the spinach. NOTES : This recipe dates back to the earliest days of recorded history. Recipe by: Opaa! Greek Cooking, Detroit Style by George J. Gekas Posted to MC-Recipe Digest V1 #817 by Roberta Banghart
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Serving Size: 1 Serving (472g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 243 | ||
Calories from Fat: 165 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 372.8mg | 115 % | |
Sodium 290.8mg | 10 % | |
Potassium 986.9mg | 26 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 4.3g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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