Lamb Fricasse: Lamb & Greens Stew in a Lemony Sauce (Classic Recipe)
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- čas přidán 4. 07. 2024
- Serves 4-6:
2 - 2 and ½ pounds lamb
¼ cup olive oil
Salt and freshly ground pepper to taste
8 scallions, finely sliced
1-pound greens: Romaine lettuce, mustard greens, spinach, or dandelion greens, roughly chopped
¼ cup dill, finely chopped
2 tablespoons mint, finely chopped
For the Avgolemono sauce (egg-lemon sauce):
3 egg yolks
¼-1/2 cup fresh lemon juice
Pinch of salt
1 tablespoon cornstarch
Season the meat on both sides with salt and pepper.
Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.
Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.
Add the sliced scallions to the pot with the meat and cook over high heat for 3-5 minutes or until the scallions soften a bit.
Cover the meat with water and bring to a boil.
Cover the pot with the lid and reduce the heat to a medium low. Cook for approximately 1 and ½ to 2 hours or until the meat is tender. Stir often and add more water if needed.
Wash, dry, and coarsely chop the greens.
Once the meat is soft, add the chopped greens to the pot, cover with lid and cook until they are wilted.
Taste and add more salt and pepper if desired.
Prepare the Avgolemono sauce by combining the egg yolks, lemon juice, and corn starch in a small bowl. Whisk until smooth.
Temper the sauce by adding about ½ cup of hot liquid from the pot and whisking to combine.
Pour the sauce into the pot and mix to distribute.
Note: Traditionally, the sauce is not stirred, instead, the pot is lifted (carefully with protective kitchen mittens) and then swirled while gently shaking so that the sauce is distributed.
Cook over medium heat 3-5 minutes. Stir in the chopped mint and dill and serve.
Enjoy!
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Love your recipes...remind me of the cooking my mother use to do when I was a kid. Very authentic Greek recipes!
My mom used to make this with endive lettuce. I honestly can't see it being as good without strictly endive lettuce being used. But this is a great dish. Yum!
A friend of mine made this dish for Pascha one year and it was the best thing I’d ever eaten. I’ve made it since then, much to the delight of the family. Love this dish!!
Making this today! I saw your instant pot recipe and mine isn’t working so I am going to use this recipe! How nice that you have both. Thank you, we cannot wait to try this! ♥️
Hi Dimitra: This dish looks superb. The meat looks so tender and the combination of the greens and lemon sauce are just wonderful. I can't wait to try this dish for myself. Thank you for sharing it.
No problem I want that plate, it looks so good, none of my kid's like lamb, everytime I mention lamb I get the yukkie face, I love it.
Hi! And thank you so very much for your delightful recipe and channel! I cannot wait to get home and cook this! Happy to be a new subscriber 👍🏻😊😊
Looks so good, perfecto combinations together.... can’t miss with this one! Gold star dish!
What a wonderful dish! Thank you
I made it, was perfect! Thanks a lot 💕
I like the way you cook. It's like mums cooking.
My favorite!!!! Thanks for making it dimitra 😊
Omg this looks so yummy!!
I love that it has no dairy! Can’t wait to try this.
wow looks amazing!
Dimitra, you did it again! Excellent recipe
Thank you
Thanks so much for watching :)
Thank you so much
I had this dish tonight , my sister brought from her restaurant and I needed to know in details the recipe
Hi, Dimitra! I made this tonight, and it was *fabulous!* I used baby spinach, and it worked out really well.This recipe is definitely a keeper.
Wow yumm!!
Delicious recipes
my mom said.. hara sta heria sou..ty dimitra
😀
I love your delicious food 👌🏻👌🏻❤️💕
Enjoying your channel Dimitri! You have some great content.
You'll be getting a lot of new followers shortly, I'm sure. Just be prepared!
Thanks so much!
Brilliant....I might take your advise about the 1/4 cup juice....and maybe sneak in a little zest at the end or whenever...great dish thank you.
Delish 👏👌💐
Yum 😋
Phoenicia on Westheimer has Dandelions always!
You’r recipe is exactly like my moms who is also from Crete. She left out the cornstarch
you can also put the -mastic gum -from aegean island gum like drops! that’s what gives the speacual taste to this Argean dish. I amTurkish- my mom always does it- traditional food in our house.
Hi dimitra, I am a big fan of your's from Canada. I was wondering if you've made "xirino me selino " on your channel? If you haven't please do. Thank you ,love your recipes! This one is my fave Greek dish .. frikasse! So is xirino me selina. 😍 💞
Yes I wanted to ask the same question! Herino mai celeno is amazing! My daughter researched making it in the insta pot and that’s when she learned that celery and celeno are not the same. American celery has no flavor and celeno is more leaves. Organic celery does have the smell and taste of Greek celeno.
Your recipes have had an impact on how I cook. I haven't tried this dish yet but I have especially enjoyed your tabouleh. spanakopita, saganaki and souvlaki recipes. Your approach is so "user-friendly"! It's straightforward and clear. Thanks you for what you do! P.S. What is the name of your restaurant?
Our restaurant: Euro Bakery & Cafe. Thanks so much :)
Dimitra, I followed a couple of your recipes and they were great, but like a dummy, I never wrote down my mom's recipes, and I really miss them. I looked at your site for some and there's some of her recipes I can't find on your site. I was wondering if you know how to make the the pork neck with cabbage stew. I really miss that and would love to be able to make it. Also, since I'm here, the pitas, like onion and tomato pita, as well as the pita with "prasa", my favorite pita. And since I'm here naming stuff, she used used to make a pot roast in the oven with either potatoes in red sauce, or pot roast with spaghetti in red sauce. The potatoes or spaghetti cooked in the pan with the pot roast, but I don't know if she cooked them separately, and then added them to the "dava" later to finish cooking together. It would be great if you could include these recipes to your videos. Also, pasticho would be nice too. I would greatly appreciate it. 🙂
Also, about the pot roast, the only thing I remember is that she would pierce holes in the pot roast and shove cloves of garlic into holes.
Hi Dimitra, can you replace the egg yolks with sour cream or heavy cream?
I think I this dish is the one I’ve been looking for. Is this a Greek dish?
👍👍👍👍👍
If I attempted this....smh, but Damn you're a LEGIT CHEFFF!!
💜💜💜
Wow that's good ye f Australia x
Hi Dimitra! Love this dish and am going to make it today. Looking at the video, you call for egg yolks and a tablespoon of cornstarch in the ingredients, but in the dish it looks like beaten egg whites. Is it? Or, is that the cornstarch? In the pic it looks like more than a tablespoon.
Hi! It’s egg yolks with cornstarch. 😊
Dimitra's Dishes That was quick! Thank you! ❤️
Dimitra's Dishes Came out delish! Thanks again koukla!
Do the greens have to be on the bitter side? Can I use swiss chard or endive?
You can use any greens you have.
I'm going to try this! Can I use horta (don't know what it is in English) or is it too bitter for this?
I love the bitterness of Horta. You can do half and half if you want a milder flavor :) Enjoy!
Dimitra's Dishes thank you. Guess who is going to Greece on vacation this year? 😀
I've known "horta" as being dandelions but we also buy chicory. With late spring, I have also been picking lots of stinging nettle ( keen-deh-ita) sp? And lightly boiling them( I drink the "tea" as well) making a type of "Horta" with lemon and EVOO! All I need is a few keftedis for a meal!
Sylvia Sanchez you're making me hungry!
Would there be any problem using dried dill and mint? I live in Canada, and this is November, so it's really hard to get fresh herbs of any sort just now.
No problem at all :) Both of those herbs retain lots of flavor when dried :)
Guess what! I actually found fresh mint and dill!!! Lamb fricassée tomorrow!!! I had this in a restaurant many years ago, and I loved it!
My mom always beat the egg white and then added yolk and lemon and finally tempered it and added to pot. Is this another version of avgolemono?
Yes, this is another way to make it.
Can you use lime instead do you think? I prefer the flavour..
My rule always is: use what you love and what you’ve got!! Haha 😆 enjoy it and I’d love to hear how it turns out 🤗
I think lamb meat needs to be cooked well before adding all other ingredients. Thanks for the recipe
You ever hit up asian supermarkets? They should have dandelion.
Love your cooking but will leave the corn starch out
thought you shouldnt salt unsealed meat maybe not
Wow no red pepper flakes.
That’s a first.
Tony Samos lol! I know...
Can I do this recipe with meatballs?
Why not? Although you'll probably have to adjust the cooking time.
@@agc2477 I did it long time ago and it was yummy!
V
That was so yummy ,,sagapo
you dont know how to cook this meal lady lol , dont leave your day job
Thanks! Please direct us to your channel so that we can be enlightened.