Lamb fricassee

Lamb fricassee

Arní fricassee

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Fricassee is really just a stew, typically made with poultry though other meats can also be used. It is thickened with butter, cream or milk. Greek fricassee is often made with lamb and usually contains lettuce and/or wild herbs; the gravy is thickened with beaten eggs just before serving.

Ingredients

Quantity Ingredient
1/3 cup extra-virgin olive oil
1.5kg leg of lamb, boned, cut into 3 cm cubes
1 red onion, chopped
3 garlic cloves, chopped
4 green onions, finely chopped
2 small celery stalks, finely diced
1/4-1/2 bunch dill, chopped, (leaves and tender stalks)
1 cos lettuce, washed, shredded
2 eggs
1 small lemon, juiced
1 tablespoon greek-style natural yoghurt, (optional)
chopped dill, extra, to serve (optional)

Method

  1. Drizzle half of the oil over the lamb cubes, mix well and season with a little salt and freshly ground black pepper. Heat a large flameproof casserole dish (one with a lid) over a medium–high heat. Brown the lamb in three batches, reheating the dish between batches.
  2. Heat the remaining oil in the dish, add the onion and cook, stirring, for 1 minute to soften but not brown the onion. Add the garlic and stir for a further 30 seconds. Add the green onions, celery, dill and the browned lamb to the dish. Stir to mix, then add the lettuce – it will look like it won’t all fit, but stir two or three times to soften lettuce, this can take a few minutes.
  3. Reduce the heat to low and add enough water to just cover the lamb mixture. Cover the dish with the lid and simmer gently, stirring once or twice, for 1 1/2 hours, or until the lamb is tender.
  4. Towards the end of the cooking time, whisk together the eggs, lemon juice and yoghurt, if using. Set aside until needed.
  5. Once the lamb is tender when tested with a fork and you are ready to serve, take a ladleful of the cooking liquid from the dish and whisk it into the egg and lemon juice mixture. Pour the mixture into the dish, stirring it through and continue to stir over a low heat until the sauce thickens slightly; do not let it boil. Serve immediately. Sprinkle with extra chopped dill, if you like.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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