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1. Pat the lamb cubes completely dry with paper towels and season them with the salt and pepper.In a heavy 5- to 6-quart casserole, heat 4tablespoons of the oil over moderate heat until a light haze forms above it.
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2. Brown the lamb, seven or eight pieces at a time, turning the cubes about frequently with tongs and regulating the heat so that they color richly and evenly on all sides without burning. As they brown, transfer the cubes of lamb to a plate.
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3. Add the remaining 2 tablespoons of oil to the casserole, then drop in the onions and garlic. Stirring frequently, cook over moderate heat for about 5 minutes, or until the onions are soft and translucent but not brown.
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4. Pour in the water and bring the mixture to a boil over high heat, meanwhile scraping in the brown particles clinging to the bottom and sides of the pot.
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5. Return the lamb and the liquid that has accumulated around it to the casserole. Stir well, reduce the heat to low and simmer partially covered for 45 minutes.
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6. Stir in the broccoli, cover the casserole partially again and simmer for 15 minutes more, or until the lamb shows no resistance when pierced deeply with the point of a small sharp knife. Reduce the heat to its lowest setting.
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7. Combine the egg yolks and flour in a small bowl and beat with a wire whisk until the mixture is smooth. Whisk in the lemon juice, then beat in about ˝ cup of the lamb-braising liquid.
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8. Stirring the lamb and broccoli constantly with a wooden spoon, pour in the egg-yolk mixture in a slow, thin stream and cook for 2 or 3 minutes, until the sauce thickens heavily and is smooth. Do not let the sauce come anywhere near a boil or the egg yolks will curdle.
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9. Taste for seasoning and serve at once, directly from the casserole or from a deep heated platter.
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