|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 71g||91%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 6g||20%|
|Total Sugars 9g|
|Vitamin C 43mg||217%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Greek definition of "fricassee" may differ from what you know in your kitchen, and this is a Greek classic. This lamb fricassee with avgolemono (a traditional egg-lemon sauce), which in Greek is αρνί φρικασέ, pronounced ar-NEE free-kah-SEH, is a favorite in Greek homes. It's an easy recipe to make and a celebration of taste. It's equally delicious made with kid.
For the Lamb Fricassee:
3 1/4 to 3 1/2 pounds lamb, cut into large chunks
2 large heads romaine lettuce, broken into large pieces
1/2 bunch fresh dill, chopped
2 to 3 stalks celery, chopped
10 green onions, chopped
1 cup olive oil
1/2 cup water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
For the Avgolemono:
3 large eggs, separated
3 lemons, juiced
1 tablespoon cold water
Boil the lamb in enough water to cover for 10 minutes. Drain.
In a frying pan, heat the oil over high heat, and brown the meat. Add the onions, and cook until they soften.
Transfer to a stew pot with 1/2 cup of water, celery, salt, and pepper. Cook, covered, for 30 minutes over medium-high heat.
Add dill and lettuce, resume boil, reduce heat, cover, and simmer for 1 hour.
When the fricassee has cooked and only a small amount of liquid remains in the pot, turn off heat.
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 to 2 ladleful 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.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.