Lamb Casserole

Description
This recipe is for 6 serves.

Ingredients

 * 2 pounds boneless lamb for stew, cut into 2-inch pieces
 * 1 onion, coarsely chopped
 * 1 leek, sliced
 * 1 carrot, scraped and sliced
 * small stalk of celery with leaves
 * ½ teaspoon oregano
 * pinch of ground cumin
 * 1 sprig parsley
 * 1 bay leaf
 * 6 small potatoes, peeled, or 3 large potatoes, peeled and halved
 * ½ pound winter squash, peeled and cut into 1-inch cubes
 * salt, freshly ground pepper
 * 3 small zucchini, cut into 1-inch slices
 * ½ pound green beans, cut into 1-inch pieces
 * 2 cups fresh corn kernels
 * 2 eggs, lightly beaten

Directions

 * 1) Put the lamb, onion, leek, carrot, celery, oregano, cumin, parsley, and bay leaf into a large saucepan or casserole.
 * 2) Pour in enough water to cover, about 6 cups, bring to a boil, skim off any froth that rises to the surface, lower the heat, cover, and simmer until the meat is almost tender, about 1½ hours.
 * 3) Lift out the pieces of lamb onto a plate and set aside.
 * 4) Strain the stock, pressing down to extract all the juices.
 * 5) Discard the solids.
 * 6) Rinse out and dry casserole.
 * 7) Return the lamb pieces to the casserole and add the potatoes and winter squash.
 * 8) Pour in the strained stock, adding a little water if necessary to cover the lamb and vegetables.
 * 9) Season to taste with salt and pepper and simmer 15 minutes.
 * 10) Add the zucchini, beans, and corn, and simmer until the beans are tender, about 10 minutes.
 * 11) Whisk a cup of the hot stock gradually into the eggs, then pour the mixture into the saucepan, stirring to mix.
 * 12) Do not let the liquid boil, as the eggs will curdle.
 * 13) Cook over very low heat until the eggs have thickened the sauce.
 * 14) The winter squash will have disintegrated, also thickening the sauce slightly.
 * 15) Serve in soup plates, making sure that each serving has a little of everything.