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Lamb Fricassee
Lamb Fricassee
Ingredients
- recipe for: Arni Fricase Me Kremmithakia Ke Maroulia Lamb
- Serving Size : 6
- 5 pounds shoulder or back of lamb
- 3/4 cup butter
- 10 scallions
- water as needed
- coarse salt
- 3 heads lettuce
- 2 tablespoons dill – chopped or to taste
- salt and pepper to taste
- 2 egg yolks
- 2 lemons – juice only
Method
- Cut lamb into serving-size strips.
- Place in pot with the butter.
- Clean scallions; chop the white part into small pieces and the greens into larger ones (about 1 1/2 long); add to meat
- Add 1/2 cup water and a little coarse salt; cook over medium heat for about 1 hour
- Clean lettuce and cut into 2-inch pieces.
- As soon as meat has absorbed the water it will begin to brown in the butter but do not let the scallions brown.
- Add dill, lettuce, salt and pepper.
- Cover pot and simmer over low heat for about 15 min If it is needed, add a little water toward the end of the cooking time (not in the beginning, because then the lettuce will exude water).
- Beat egg yolks with 2 tbsp of water, add the juice from the lemons, and beat it in well
- Add a little of the liquid from the pot, beating constantly.
- Pour this sauce back into the pot and shake the pot gently to mix the sauce with the food.
- Serve immediately.
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Shawarma:Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and Continue Reading →