Arni Fricase Me Kremmithakia Ke Maroulia (lamb)
Strips of lamb, cooked with vegetables till golden brown. Make this simple Greek dish for dinner tonight.
- 5 shoulder or back of lamb
- 3/4 cup butter
- 10 scallions
- water as needed
- coarse salt
- 3 heads of lettuce
- 2 dill, chopped (or to taste
- salt & pepper to taste
- 2 egg yolks
- 2 lemons, juice only
1.Cut lamb into serving-size strips. Place in pot with the butter. Clean scallions; chop the white part into small pieces. and the greens into larger ones (about. 1 1/2" long); add to meat.
2. Add 1/2 cup water and a little coarse salt; cook over med. heat for about. 1 hr. Clean lettuce and cut into 2-inch pieces. As soon as meat has absorbed the water it will begin to brown in the butter but do not let the scallions brown. Add dill, lettuce, salt & pepper. Cover pot and simmer over low heat for about. 15 min.
3. If it is needed, add a little water toward the end of the cooking time (not in the beginning, because then the lettuce will exude water). Beat egg yolks with 2 TB. of water, add the juice from the lemons, and beat it in well. Add a little of the liquid from the pot, beating constantly. Pour this sauce back into the pot and shake the pot gently to mix the sauce with the food. Serve immediately.