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LAMB FRICASSEE

( With Egg and Lemon Sauce )


INGREDIENTS:

 for 5-6 people



METHOD:

  1. In a large pan heat the oil well. Put through portions of meat and sauté until brown from all sides.
  2. Remove the lamb.
  3. Put the 10 spring onions and grated onion in the pan.
  4. Sauté until soft and lightly brown.
  5. Put the portions of meat back in the pan.
  6. Add a glass of warm water and let the meat with the onions to cook for about 45 minutes.
  7. Put into the pan endives. Add more water if required.
  8. Cover the pot and allow to cook for at least ½ hour.
  9. Meanwhile prepare the avgolemono.
  10. Separate the yolks from the whites and beat the egg yolks until white.
  11. Then beat the egg whites until they become meringue.
  12. Mix yolks with the meringue, add the lemon juice.
  13. Add juice from the pot slowly to avoid cooking the eggs.
  14. Before emptying the mixture in saucepan add salt and  the chopped dill.
  15. Make one last stir and empty avgolemono into the pot.

Fricassee is ready.

Note: You can replace endives with 2 large heads of Romaine lettuce, broken into large pieces.

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