- 1 kilo lamb or kid
- 1 kilo stamnagathi greens
- 1/2 glass olive oil
- salt, pepper
Optionally, for the egg-lemon:
- 2 eggs
- 2 lemons
The stamnagathi greens, which are particularly widespread in Crete, are among the most beneficial greens for our health. We clean them and wash them thoroughly, and then boil them for 10 minutes in hot water and strain them. We keep 1 glass of the stamnagathi broth for the cooking.
We wash the meat and cut it into medium-sized pieces. After adding salt and pepper, we cook it on both sides with only the olive oil for 10 minutes. Then we add 2 glasses of water and cook the meat for 1 hour. After that, we add the stamnagathi greens and the 1 glass of water from the stamnagathi broth we kept earlier, and cook the food for another 15 minutes, and we are ready!
We can optionally make the recipe with egg-lemon. In this case, we prepare the egg-lemon while our food is cooked as follows:
We first stir the white parts of the eggs, and then add the egg yolks. We stir them thoroughly all together, and pour in the lemon juice. Then, as soon as our food is cooked and is hot right out of the oven, we pour the egg-lemon slowly in it, using a ladle full of broth from our food in order to keep the egg-lemon well mixed up, stirring carefully at the same time.