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Recipe Name: Arni Fricasse (lamb Fricasse) Submitted by: Administrator
Source: Source Description:
Ethnicity: Greek Last Modified: 2/22/2014
Base: Meats Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
Karen Mintzias
1 Onion, chopped
2 Tablespoon(s) Butter
1 Kilogram(s) Lean boneless lamb, cubed
1 Cup(s) Hot water
2 Tablespoon(s) Chopped parsley
1 Teaspoon(s) Chopped dill or fennel, opt.
Salt and pepper
Prepared vegetable *see note
1 1/2 Cup(s) stock
1 Tablespoon(s) Cornflour
3 EGGS, SEPARATED
1 Lemon, juice only
Salt
Freshly Ground White Pepper
86302 9 1
Directions:
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 Typed for you by Karen Mintzias From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 460
Calories From Fat: 286
Total Fat: 31.8g
Cholesterol: 216.6mg
Sodium: 268.3mg
Potassium: 587.8mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 2.4g
Protein: 36g


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