Arni Fricasse (Lamb Fricasse)
Submitted by tes
Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.
YIELD
6 servingsPREP
1 hrsCOOK
2 hrsREADY
3 hrsThis is Greek comfort food at its finest.
Cubed lamb simmers gently with onions and herbs until melt-in-your-mouth tender, then gets joined by your choice of spring vegetables like artichokes, celery, or endive.
The magic happens at the end when you whisk hot stock into beaten eggs and lemon juice to create that signature velvety avgolemono sauce.
Pro Tips
- Don’t brown the lamb; just cook until the juices evaporate for pale, delicate stew
- Choose one vegetable and add it at the right time so it’s tender but not mushy
- Temper the eggs slowly by whisking in hot stock gradually to prevent curdling
- Stir constantly while heating the sauce and never let it boil once eggs are added
- Let the finished stew rest for 5 minutes off heat so flavors meld
Variations
- Use artichoke hearts for classic Greek flavor
- Try romaine lettuce for a delicate, spring-like version
- Substitute pork shoulder for lamb if preferred
Ingredients
Directions
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 1½ hours.
Add prepared vegetable and continue to cook until lamb and vegetables are tender. Carefully drain liquid from pan into a measuring jug and make up to 1½ 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 to 12 small globe artichoke hearts. Add to meat about 1 hour and cook for further 30 to 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 1½ 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 1½ hours and cook for further 15 minutes.
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