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-> [Eastern European, Entrees, Greek, Lamb & Mutton, Meats] -> [Arni fricase me kremmithakia ke maroulia (lamb fricasse) Recipe] |
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Arni fricase me kremmithakia ke maroulia (lamb fricasse)
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| Artist: |
_ |
| Categories: |
Eastern European, Entrees, Greek, Lamb & Mutton, Meats |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 5
| lbs | Shoulder or back of lamb | | 3/4
| cup | Butter | | 10
| each | Scallions | | | Water as needed | | | Coarse salt | | 3
| each | Heads of lettuce | | 2
| tbsp | Dill, chopped (or to taste) | | | Salt & pepper to taste | | 2
| each | Egg yolks | | 2
| each | Lemons, juice only |
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Procedures:
| 1 | Cut lamb into serving-size strips. | | 2 | Place in pot with the butter. | | 3 | Clean scallions; chop the white part into small pcs. | | 4 | And the greens into larger ones (abt. | | 5 | 1 ? long); add to meat. | | 6 | Add ?c. water and a little coarse salt; cook over med. heat for abt. | | 7 | 1 hr. | | 8 | Clean lettuce and cut into 2-inch pcs. | | 9 | As soon as meat has absorbed the water it will begin to brown in the butter but do not let the scallions brown. | | 10 | Add dill, lettuce, salt & pepper. | | 11 | Cover pot and simmer over low heat for abt. | | 12 | 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). | | 13 | Beat egg yolks with 2 tb. of water, add the juice from the lemons, and beat it in well. | | 14 | Add a little of the liquid from the pot, beating constantly. | | 15 | Pour this sauce back into the pot and shake the pot gently to mix the sauce with the food. | | 16 | Serve immediately |
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