2 lbs. Fresh lamb — shoulder or ribs (cut into 1 1/2 inch cubes)
Instructions: In a large skillet saute onion in butter until soft over medium high heat, add stock and lemon slices, bring to a boil. Meanwhile mash in a mortar; caraway, marjoram and garlic then add to skillet along with lamb. Cover and simmer for 1 1/2 hours. Serve over buttered, wide egg noodles, garnish with grated lemon rind. Serves 2 to 4.