Arni Fricasse (Lamb Fricasse)
Recipe
- Title:
- Arni Fricasse (Lamb Fricasse)
- Categories:
- Greek, Meats, Lamb
- Yield:
- 6 servings
Directions
- Karen Mintzias 2 tb Chopped parsley 1 lg Onion; chopped 1 ts Chopped dill or fennel, opt.
- 2 tb Butter Salt and pepper 1 kg Lean boneless lamb, cubed Prepared vegetable *see note 1 c Hot water
Ingredients
EGG AND LEMON SAUCE
- 1 1/2 c Stock
- 1
- Lemon (juice only)
- 1 tb Cornflour
- Salt
- 3
- Eggs; separated
- Freshly ground white pepper
Directions
- Serves: 4-6 Cooking time: 1 3/4 to 2 hours
Directions
- In a heavy-based saucepan or Dutch oven gently fry onion in butter until transparent.
- Increase heat and add cubed lamb.
- Cook, stirring constantly, until meat juices evaporate.
- Meat should not brown.
- Reduce heat and add hot water, herbs and salt and pepper to taste.
- Cover and simmer gently for 1 to 1 1/2 hours.
- Add prepared vegetable and continue to cook until lambe and vegetables are tender.
- Carefully drain liquid from pan into a measuring jug and make up to 1 1/2 cups with hot water or stock.
- Keep pan contents hot.
Directions
- Make Egg and Lemon Sauce: Bring stock to the boil.
- Mix cornflour to a paste with a little cold water and add to stock, stirring until thickened and bubbling.
- Let it boil for 1 minute.
- In a bowl, beat egg whites until stiff, add egg yolks and continue beating until light and fluffy.
- Add lemon juice gradually, beating constantly.
- Gradually pour in boiling, thickened stock, beating constantly.
- Return sauce to pan and cook, stirring constantly, over low heat for 1 to 2 minutes to cook the egg.
- Do not allow sauce to boil.
- Remove from heat and continue to stir for 1 minute.
- Season to taste.
Directions
- Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the side of the stove for 5 minutes.
- Arrange lamb and vegetable on a serving dish and sprinkle with chopped herb.
- Serve immediately with crusty bread and a chilled white wine.
Directions
- *Note: Use any one of the following for the vegetable:
Ingredients
- 8-12 small globe artichoke hearts. Add to meat about 1 hour and cook for
- further 30-45 minutes.
Ingredients
- 500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in
- boiling, salted water for 5 minutes. Drain, add to meat after 1 hour and
- cook for further 45 minutes. Pork can be used instead of lamb with this
- vegetable.
Ingredients
- 4 heads endive, washed well and trimmed of any coarse leaves. Slit heads
- in half lengthways and blanch in boiling salted water for 2 minutes. Drain,
- add to meat after 1 1/2 hours and cook for further 15 minutes.
Ingredients
- 4 small firm heads lettuce, washed well and quartered. Place in a colander
- and scald with boiling water. Add after 1 1/2 hours and cook for further
- 15 minutes.
Directions
- From: "The Complete Middle East Cookbook" by Tess Mallos.
- ISBN: 1 86302 069 1
Directions
- Typed for you by Karen Mintzias
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