Lamb Fricassee

  • 20 minutes preparation plus 1:30-1:45 hours cooking time

    Preparation Time

  • Moderate

    Difficulty Level

  • 4

    Serves

One of the most traditional Greek foods, fricassee is traditionally served in holidays. Any protein sauce, that is chicken, pork and lamb, can be cooked as fricassee. The traditional fricassee recipe uses lettuce, but you can replace it with endives or even with spiny chicory (stamnagathi)! The only step you should pay attention to when making this recipe is the avgolemono sauce (lemon – egg mixture) and its addition to the dish, which must be done with quick movements so that the avgolemono sauce doesn’t break.

Ingredients

Aromatic

  • 1.5-2 kg lamb, cut into portions (preferably shoulder)
  • 8 tbsp olive oil
  • 3-4 lettuces, well rinsed (or 2 lettuces plus half kilo endives), cut into large pieces
  • 2 onions, chopped
  • 7 spring onions, chopped
  • 6 tbsp chopped dill
  • 2 tsp dried spearmint Sunspices
  • 2 eggs
  • 2 lemons

Method

  1. In a large pot, we heat the olive oil. We add the meat in batches and we sauté it until it gets a nice color on all sides. We transfer the meat to a plate and we cover it aluminum foil, until we have cooked the onions. In the pot we put the onions, the spring onions, the chopped dill and the dried spearmint and we sauté them for 3-4’ until they start getting color. We put the meat back in the pot and we stir. We add water until the meat is just covered. We lower the heat, we cover the pot with a lid and we cook for 1-1:15 hour, until the meat is tender.
  2. As the meat cooks, we blanch the lettuces, we strain them and let them aside. When the meat starts becoming tender (after 1 hour), we add the lettuces and we season with salt and pepper. We cook for another 15-20 minutes, until the lettuces soften. We turn off the heat.
  3. In a bowl we put the eggs and the lemon juice and we whisk well. Then, we gradually pour one ladleful of the meat broth into the egg mixture, constantly whisking so that the sauce doesn’t break. We pour the avgolemono sauce over the meat and we carefully shake the pot. We remove the pot from the heat and we serve the food in plates with some more lemon juice, if you want your dish to have a zestier taste. We serve with fresh bread!

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