Instructions

Clean the greens and rinse them 2-3 times to remove the dirt. Cut the lamb into portions, wash it, and drain. Finely chop the onions and sauté them in olive oil. Add the meat, sauté for a few minutes, then add enough water to cover the lamb and lower the heat for 30 minutes. Then add the greens and cook until they soften. Separate the egg whites and beat them. Add the yolks and lemon juice, continuing to whisk. Take a little broth from the dish and mix it with the egg-lemon mixture. Pour it over the dish and gently shake the pot to distribute the egg-lemon sauce evenly.