Baked Greek lamb stew

1. Preheat oven to moderate, 180°C.
   
   
2. Heat oil in large, flameproof casserole dish on high. Brown meat in two batches. Transfer to a plate.
   
   
3. Saute onion, fennel, celery and garlic in same dish for 4-5 minutes, until golden. Add herbs and lemon, and cook, stirring, for 1 minute. Stir in ouzo to deglaze pan.
   
   
4. Return lamb to pan with stock and bring to boil. Bake, covered, for 40-45 minutes, until lamb is tender. Increase oven to high, 200°C.
   
   
5. YOGHURT TOPPING: In a bowl, combine yoghurt, mint and egg-white. Season to taste.
   
   
6. Spread topping over stew. Bake, uncovered, for 10-15 minutes, until firm and golden. Serve with toasted pita and lemon wedges.

• If liked, retain celery leaves and fry for 30 seconds to use as a garnish.