Cut lamb into pieces and put in a saucepan. Sauté lamb pieces for 10 minutes. Add the olive oil, shallots, dill, salt, pepper and last the artichokes. Sauté over low heat for about 15 minutes. Add two glasses of warm water and cook for 30 minutes. When ready, remove saucepan from heat and add the beaten eggs (whites and yolks separately), some broth from the pot and the juice of two lemons.
Note: Serve with finely cut dill, walnuts and feta cheese.
Lamb meat contains high biological value protein, B complex vitamins, iron, zinc and selenium as well as a high quantity of saturated fat. Artichokes are rich in carbohydrates, vitamins A and K, potassium, magnesium and phosphorus.
Source: Kallirroi Petropoulos