The second episode of Half Baked.

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Recipe: Albanian Lamb Stew

Lean beef, chuck or round, can be substituted for lamb in this recipe to reduce costs.

1 pound lean lamb, cut into ¾-inch cubes

(boneless shoulder or leg of lamb can be used)

2 table spoons vegetable oil

1 cup water

2 eggs

1 cup plain yogurt

½ teaspoon salt

Brown lamb in hot oil in large skillet. Add water; simmer, uncovered, until water has evaporated, about 20 to 25 minutes. Place meat in greased, shallow, 1-quart casserole dish or individual ramekins.

Beat together eggs, yogurt and salt. Pour over meat. Bake in preheated 350˚F oven 20 minutes or until golden brown. Yield 4 servings.

Word of the Week: Ramekin

Ramekin- noun, a small dish for baking and serving an individual portion of food.

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