Kaourmas with egg and lemon soup

Remove the excess fat from the lamb, wash it, drain it and soak it in wine for 10 minutes. In a deep pot, add the vegetable shortening (spry) and the peanut oil, and heat them up until you see a bit of smoke. Add the lamb and leave it to brown on one side. Turn it over and add the wine left in the bowl and cook until browned. Add the lemon juice. Wait for a while, and flip the pieces over. Add salt and enough water in the pot to cover the meat. Cover the pot with a lid and when the food comes to a boil, lower the heat a bit. Leave the pot half-covered and the meat to simmer for about 1 ½ hours. When it is tender enough, the meat is ready! Transfer the cooked meat into a deep pot or saucepan along with some of its juices. Cover it to stay warm until you are ready to serve it. Strain the rest of the meat juices through a colander into the deep pot so as to retain the juice and discard small bones. Add water to reach about half of the pot and add a bit of salt. Rinse the rice well and leave it in the colander to drain. Boil the broth and add the rice. Let it cook for 10 minutes, keeping the pot open. In a deep dish beat the eggs well using a fork, then add the juice of 2 lemons. Take some of the hot broth from the pot and add a bit at a time to the eggs, while beating the mixture with the fork at the same time. Lower the heat and slowly pour the egg and lemon mixture into the pot while stirring several times. Add salt or lemon to taste before turning the heat off. Serve the meat and the soup with a bit of cinnamon and pepper on top. (Marina Kolokotroni, Cooking Cypriot food 2012-2013).