Sunday, 30 September 2007
How to cook: Lamb Fricassee
This delicious fricassee of lamb recipe, is made with the traditional Greek avgolemono sauce (egg and lemon sauce).
The flavour of the lamb cooking with the lettuce and then the sauce added at the end is simply fantastic.
The lemon counteracts the richness of the lamb and creates a creamy sauce.
10 spring onions
2-3 tablespoons dill
3/4 teacup butter
2 egg yolks
juice of 1-2 lemons
salt and pepper
Cut the meat into medium portions, wash and put in a casserole with the butter.
Prepare the spring onions by chopping the white part finely and the green leaves into longer pieces (1 inch long).
Add them to the meat with 1/2 teacup water and salt and pepper and bring it to boil, covered.
Test to make sure the meat is cooked, if not and it is dry add a little more liquid until meat is cooked, (it does not need to be in much liquid.)
Cut the lettuces into pieces around 1 inch long. Chop the dill finely.
When the meat has absorbed all the water (be careful not to let the onions burn), we throw the lettuce and dill in to the meat, along with a bit of salt and pepper and about 1 tablespoon of water so the lettuce will not stick.
Let it simmer, covered, for a few minutes. The lettuce will cook in the steam.
Beat the egg yolks with 2 tablespoons water. Add the juice of 1-2 lemons and beat in.
Take a bit of the hot juice from the bottom of the saucepan and add it to the egg and lemon - avgolemono - and mix it all in with a fork.
Take the lamb fricassee off the heat and slowly, a little at a time, add the egg and lemon sauce to the meat. The main thing at this stage is to be careful not to curdle the eggs.
Shake the casserole to mix the juices together.
Return to low heat just long enough to warm the food so the egg and lemon sauce take the same temperature as the meat.
Be very careful not to overheat and the eggs harden.