Arni Fricasse (Lamb Fricasse)

Title:
Arni Fricasse (Lamb Fricasse)

Yield:
6 Servings

Categories:
Greek,
Meats,
Lamb




Ingredients:





          Karen Mintzias


     1 lg Onion; chopped


     2 tb Butter


     1 kg Lean boneless lamb, cubed


     1 c  Hot water


     2 tb Chopped parsley


     1 ts Chopped dill or fennel, opt.


          Salt and pepper


          Prepared vegetable *see note





----------------------------EGG
AND LEMON SAUCE----------------------------


 1 1/2 c  Stock


     1 tb Cornflour


     3    Eggs; separated


     1    Lemon (juice only)


          Salt


          Freshly ground white pepper





 Serves: 4-6 Cooking time: 1 3/4 to 2 hours


 


 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.


 


 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.


 


 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.


 


 *Note:  Use any one of the following for the vegetable:


 


 8-12 small globe artichoke hearts.  Add to meat about 1 hour and cook for


 further 30-45 minutes.


 


 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.


 


 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.


 


 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.


 


 From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069


 1


 


 Typed for you by Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini