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MEAT:
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1. Cut lamb into 3-inch pieces. Melt butter in a saucepan or casserole; add meat and onions, and brown well over moderate heat.
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2. Add water, salt, pepper, dill, and lemon juice.
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3. Bring mixture to a boil, cover, and simmer for 1 hour, or until meat is tender.
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4. Add vegetables and cook according to instructions below. When vegetables are cooked, remove casserole from heat.
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AVGOLEMONO SAUCE:
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1. Beat eggs until light; add flour and lemon juice and mix well.
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2. Add about 1 cup of hot liquid from casserole to egg mixture very slowly, stirring constantly.
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3. Pour into stew slowly, shaking pan until sauce mixes with liquid in casserole.
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4. Serve immediately.
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VEGETABLES:
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1. Fresh artichokes - 12 small artichokes and ½ cup chopped fresh dill. Cook 1 hour with meat.
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2. Frozen artichokes - Three 10-ounce packages frozen artichoke hearts, thawed, and ½ cup chopped fresh dill. Cook ½ hour with meat.
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3. Broccoli - 2 bunches, chopped. Cook 45 minutes with meat.
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4. Cauliflower - 2 heads, cut into florets. Cook 45 minutes with meat.
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5. Celery - 3 bunches, cut into 2- to 3-inch pieces. Cook 30 minutes with meat.
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6. Leeks - 2 bunches. Slit leeks lengthwise; remove tough outer leaves. Rinse thoroughly under cold water to remove sand and cut into 2-inch pieces. Cook 30 minutes with meat.
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7. Escarole - 2 pounds. Remove tough outer leaves; separate leaves and rinse to remove sand; cut up into bite-size pieces. Cook 15 minutes.
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8. Spinach - 3 pounds, chopped. Cook 10 minutes with meat.
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