Ingredients

• • 1 kilo lamb
  • 1 cup olive oil
  • 1 lemon
  • 1 tablespoon flour
  • 1 kilo asparagus
  • 1 onion
  • salt and pepper to taste

Preparation

Wash and chop the meat. Saute in oil and onion, add the water and boil until half done. Clean the asparagus and boil for 5 minutes in salted water. Then combine them in the pot with the underdone meat and let cook. A few minutes before turning off the heat dissolve the flour in lemon juice and some broth from the pot and add this mixture to the food. Boil for another 2-3 minutes.

Source: Region of Crete