Lamb with courgettes

EXECUTION

1. Heat 30 ml olive oil in a large frying pan and brown the meat on all sides.
2. Heat 30 ml olive oil in a large saucepan and sauté the onion and garlic. Add the meat and then the wine.
3. Add the allspice, oregano and stock. Season with salt and pepper and simmer for 1 hour and 15 minutes.
4. Cut the courgettes down the middle, sauté in the remaining olive oil and add to the saucepan.
5. Add the parsley (finely chopped) and give the pan a shake. Add more liquid if necessary – the food should remain in about a cupful of liquid.
6. Simmer gently until the courgettes are tender (about 20-25 minutes).
7. Take a cupful of liquid from the food to prepare the egg-lemon sauce.
8. Beat the eggs in a bowl, add the cornflower, the liquid from the food, and the lemon juice.
9. Pour the sauce over the food and mix by giving the pan a shake before serving.