Lamb fricassee with egg-lemon sauce

Put olive oil in a cooker, let it heat up a bit and sauté the lamb until it browns from all sides.

Add water (up to the point where the meat is covered), season and close the cooker. Boil for 40 minutes.

In another saucepan pour olive oil, let it heat up a bit and sauté the onions.

After the meat is boiled, add the onions, dill and add more salt if you like. Leave the cooker without the lid so that the water evaporates.

Beat the egg whites so as to make meringue, add the yolks, whisk, pour the lemon juice and a glass of juice from the food.

Pour the egg-lemon sauce in the food and shake the pot in a circular motion so that it is mixed well.