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
1/2 teaspoon oregano
pinch of ground cumin
1 sprig parsley
1 bay leaf
6 small potatoes,peeled,or 3 large potatoes,peeled and halved
1/2 pound winter squash,peeled and cut into 1-inch cubes
salt, freshly ground pepper
3 small zucchini,cut into 1-inch slices
1/2 pound green beans,cut into 1-inch pieces
2 cups fresh corn kernels

Methods:

1. Put the lamb,onion,leek,carrot,celery,oregano,cumin,parsley,and bay leaf into a large saucepan or casserole.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 1-1/2 hours.Lift out the pieces of lamb onto a plate and set aside.Strain the stock, pressing down to extract all the juices.Discard the solids.Rinse out and dry casserole.
2. Return the lamb pieces to the casserole and add the potatoes and winter squash.Pour in the strained stock, adding a little water if necessary to cover the lamb and vegetables. Season to taste with salt and pepper and simmer 15 minutes. Add the zucchini, beans, and corn, and simmer until the beans are tender, about 10 minutes.
3. Whisk a cup of the hot stock gradually into the eggs, then pour the mixture into the saucepan, stirring to mix. Do not let the liquid boil, as the eggs will curdle. Cook over very low heat until the eggs have thickened the sauce. The winter squash will have disintegrated, also thickening the sauce slightly. Serve in soup plates, making sure that each serving has a little of everything.
2 eggs, lightly beaten

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