Title: Arni Fricase Me Kremmithakia Ke Maroulia (Lamb Fricassee)
Categories: Meats, Main dish, Greek
Yield: 6 Servings
5 lb Shoulder or back of lamb
3/4 c Butter
Water as needed
3 Heads of lettuce
2 tb Dill, chopped (or to taste)
Salt & pepper to taste
2 Egg yolks
2 Lemons, juice only
Cut lamb into serving-size strips. Place in pot with the butter. Clean
scallions; chop the white part into small pcs. and the greens into larger
ones (abt. 1 1/2″ long); add to meat. Add 1/2 c. water and a little coarse
salt; cook over med. heat for abt. 1 hr.
Clean lettuce and cut into 2-inch pcs.
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 &
pepper. Cover pot and simmer over low heat for abt. 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 tb. 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.