Arni Fricase Me Kremmithakia Ke Maroulia (Lamb Fricassee) Recipe

• 5 lb Shoulder or possibly back of lamb
• 3/4 c. Butter
• 10 x Scallions Water as needed Coarse salt
• 3 x Heads of lettuce
• 2 Tbsp. Dill, minced (or possibly to taste) Salt & pepper to taste
• 2 x Egg yolks
• 2 x Lemons, juice only

1. Cut lamb into serving-size strips.
2. Place in pot with the butter.
3. Clean scallions; chop the white part into small pieces.
4. and the greens into larger ones (abt.
5. 1 1/2" long); add in to meat.
6. Add in 1/2 c. water and a little coarse salt; cook over med.
7. heat for abt.
8. 1 hr.
9. Clean lettuce and cut into 2-inch pieces.
10. As soon as meat has absorbed the water it will begin to brown in the butter but don't let the scallions brown.
11. Add in dill, lettuce, salt & pepper.
12. Cover pot and simmer over low heat for abt.
13. 15 minutes.
14. If it is needed, add in a little water toward the end of the cooking time (not in the beginning, because then the lettuce will exude water).
15. Beat egg yolks with 2 tb.
16. of water, add in the juice from the lemons, and beat it in well.
17. Add in a little of the liquid from the pot, beating constantly.
18. Pour this sauce back into the pot and shake the pot gently to mix the sauce with the food.
19. Serve immediately.

shoulder, butter, water, dill, egg yolks, lemons

Taken from cookeatshare.com/recipes/arni-fricase-me-kremmithakia-ke-maroulia-lamb-fricassee-69459 (may not work)