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Ingredients: 1 ½ kilo of lamb, cut into large chunks 2 large heads of Romaine lettuce cut into large pieces 1/2 cup of fresh dill, chopped 2-3 stalks of celery, chopped 10 green onions, chopped 1 cup of olive oil 1/2 cup of water 2 teaspoons of salt 1/2 teaspoon of pepper For the “avgolemono” sauce: 3 eggs, separated juice of 3 lemons 1 tablespoon of cold water |
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Directions:
Boil the lamb in enough water to cover for
10 minutes. Drain.
In a frying pan, heat the oil over high heat
(5 out of 6) and sauté till the meat is
turned to brown colour and is no watery at
all. Add the onions and cook until they
soften.
Transfer the meat to a stew pot with 1/2 cup of
water, celery, salt, and pepper. Cook with a
cover, for 30 minutes over medium-high
heat (4 out of 6). Add dill and lettuce, let it
boil for 5 minutes and then reduce heat to
3 and simmer for 1 hour. When the
“fricassee” is cooked - only a small amount
of liquid remains in the pot - turn off heat.
“Avgolemono” sauce:
In a small bowl, whisk together the egg
whites with 1 tablespoon of cold water until
frothy. Whisk in the egg yolks and lemon
juice. Add 1-2 tablespoons of liquid from
the pot to the egg-lemon mixture and stir
gently. Slowly pour the egg-lemon sauce
over the meat. With a wooden spoon, stir
gently 4 times. Then shake the pot gently
side to side to distribute. Allow to sit
covered on the stove for 20 minutes before
serving.
Tip:
The Greek definition of "fricase" may differ from what you know in your kitchen, and this is a Greek classic. Lamb fricassee with “avgolemono” was the favourite of my grandmother as it is a very smooth for the stomach dish.
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