 1 kilo (2 lbs 4 oz) lamb
4 lettuces coarsely cut
3 spring onions coarsely cut
2 tablespoons olive flour
1 teacup olive oil
1 onion
Dill
Parsley
The juice of three lemons
3 egg yolks
1 tablespoon corn flour
Salt and Pepper
Greek Lamb Fricassee
with Lettuce
First wash and strain the lamp. Cut it into
5-6 servings and scald it. Cool it down with water and let it drain Place the oil in a pot
and saute the onion. Add the lamb and the flour and saute stirring constantly, until the
flour changes colour. Add some water , the dill, the parsley, salt and pepper. Let these
boil for approximately 15 minutes
Place the lamb in a large pot, drained, on
one side and the lettuces and the spring onions on the other. Puree the sauce and add it
to the pot with the lamb, the lettuces and the spring onions. Boil these together for
about 15 minutes. Remove the pot from the fire.
Prepare an egg and lemon sauce by beating
the egg yolks, the corn flour, the lemon juice and some broth from the pot. Pour the egg
and lemon sauce over the meat stirring lightly.
Finally put the pot back on a very law
heat for 5 minutes shaking the pot from time to time so that the egg does not solidify. On
no account let the food boil after the egg and lemon sauce has been added, because it will
curdle.
The above recipe is for 5-6 servings
Greek
Food Recipes
Greek Salads
Greek Salad
Melitzanosalata
Greek Starters
Saganaki with Cheese
Saganaki Shrimps
Spinach pie
Chicken soup
Tzatziki Keftedes
Greek Specialties
Fasolada
Magiritsa Stifado
Moussaka
Chicken with Noodles
Meat Pie Pastitsio
Stuffed Tomatoes
Dolmades
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