Lamb or goat meat with egg-lemon sauce

Brown the meat in the heated olive oil, and then add the spring onions, dill, salt, pepper, and 2 cups of water.

When the meat is almost tender, add the butter lettuce, which you have roughly chopped.  Let cook for approximately 15 minutes.

Take the pot off the heat, and proceed to prepare  the egg-lemon sauce to thicken the juices.

Whisk the egg whites well.  Add the yolks one by one, beating them in well.  Then add the lemon juice and continue beating.

While beating, add spoonfuls of the hot juices from the pot to the egg sauce, to temper it to a higher temperature.  Then pour the egg sauce over the contents of the pot, and shake the pot around a bit, to ensure all is well distributed.

Once the meal has cooled down a bit, it is ready to serve.