3 lbs. lamb (shoulder and chops)
5 or 6 onions, chopped
Salt and pepper to taste
6 eggs, separated
1 c. lemon juice

Saute meat until brown. Add onions and cook until limp. Add seasonings and enough water to cover meat. Cook until meat is done, adding more water, if needed.

Beat egg whites until stiff. Add yolks and gradually add lemon juice and slowly add hot sauce. Stir into meat mixture and remove from heat immediately. Serve hot!