Lamb Fricasse

A traditional Greek dish served all around Greece. From Crete to Thessaloniki.

Ingredients

• 1,800 kg lamb (or kid) leg or shoulder, bone-in, cut into portions
• 2 dried onions, finely chopped
• 300 ml dry white wine
• 1 kg lettuce, washed, dried and cut into medium pieces
• 200 grm spring onions, coarsely chopped
• 1 bunch dill, finely chopped
• chopped parsley
• 2 eggs
• the juice of 2 lemons
• zest from 1 lemon
• 4 tbsp olive oil
• salt, freshly ground pepper

Directions

1. Wash and dry the pieces of meat well.
2. Season them generously with salt and pepper and sauté them in the largest pot we have, in the olive oil, for 4-5 minutes, until golden brown on all sides.
3. Add the dried onion, sauté for 2-3 minutes, until wilted and deglaze with the wine.
4. Cook for 2-3 minutes, until the alcohol evaporates, and add as much water as necessary to cover the pieces of meat well.
5. Bring to a boil, reduce the heat and simmer for about 1 hour and 45 minutes, with the pot covered, until the meat is well tender.
6. Add more water during cooking, if necessary.
7. Add the lettuce, the spring onion, and cook for another 15 minutes, until tender.
8. The greens will release their own juices, however, if necessary, add a little water so that there is plenty of juice in the pot, to make the avgolemono.
9. Add the dill, salt and pepper, stir and remove from the heat.
10. In a deep bowl, beat the eggs with a wire whisk until fluffy.
11. Gradually add the lemon juice, continuing to stir.
12. Gradually add as much of the hot juice from the pot as possible, whisking the mixture constantly, until it is well heated.
13. Pour over the food and shake the pot to incorporate the avgolemono and the food to become a thick, thick soup, like magiritsa.
14. Serve immediately and accompany with fresh bread and feta cheese.