3 - 4 tablespoons extra-virgin olive oil
2 oz (60 g) bacon, finely chopped
1 medium onion, finely chopped
2 lb (approximately 1,000 g) lamb, cut in large dice
pinch of nutmeg
salt and pepper
1/2 cup (120 cc) dry white wine
1 cup (230 cc) warm water
1 teaspoon flour
1/2 lemon juiced
2 garlic cloves, finely chopped
1 tablespoon parmigiano cheese, freshly grated
1 tablespoon marjoram leaves
1 tablespoon Italian parsley, finely chopped
In a large saucepan on medium heat, put the olive oil, bacon, and onion.
When the onion will become soft, add the lamb and brown uniformly on all sides.
Add nutmeg, salt and pepper. Add wine and turn heat to high. When the wine is evaporated, lower the heat to medium, add one-cup warm water, flour, and bring to boil.
When the liquid is boiling, lower the heat to a simmer, cover with the lid, and cook for about 40 minutes, stirring occasionally.
Beat the eggs. Add lemon, garlic, grated parmigiano cheese, marjoram, parsley, salt, and pepper.
When the lamb is ready, turn heat to high, pour egg mix into the saucepan, and stir vigorously, until a dense gravy forms. Remove from heat and serve warm.