Lamb Fricassee (Traditional Greek Recipe)

Ingredients:

• 1 kg lamb, cut into portions
• 3-4 lettuces, cut into thick strips
• 10 spring onions, finely chopped
• 1 onion, finely chopped
• 1 bunch of dill, finely chopped
• 50 g wine
• Olive oil

Instructions:

1. Clean and wash the vegetables thoroughly, then place them on absorbent kitchen paper to drain.
2. Heat the olive oil in a pot over medium heat. Sauté the lamb until browned on all sides, then transfer it to a bowl.
3. In the same oil, sauté the onion until softened. Return the lamb to the pot, sauté for 2 more minutes with the onion, and then add the wine.
4. Let the alcohol evaporate, add the spring onions, and pour in enough water to cover all the ingredients. The amount of water depends on how much sauce you want for the dish.
5. Cover the pot and let it simmer on medium heat for 40-45 minutes until the meat is tender.
6. Then, add the lettuce, herbs, salt, and pepper, and stir everything together. Continue cooking for another 15-20 minutes until the vegetables are soft.

For the Avgolemono (Egg-Lemon Sauce):

• 2 eggs
• Juice of 2 lemons
• Broth from the dish

Avgolemono Sauce:

1. Separate the egg yolks from the whites and beat the egg whites until they turn white and fluffy.
2. Add the yolks and beat them together with the whites until combined.
3. Slowly pour in the lemon juice, continuing to stir.
4. Gradually add hot broth from the pot while stirring constantly to avoid curdling.
5. Pour the egg-lemon mixture back into the pot.
6. Holding the pot by the handles, shake it gently to distribute the sauce evenly.
7. Place the pot back on the heat and let it come to a boil briefly. The dish is now ready to serve!