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How To make Arni Fricasse (Lamb Fricasse)
Karen Mintzias 1 lg Onion; chopped
2 tb Butter
1 kg Lean boneless lamb, cubed
1 c Hot water
2 tb Chopped parsley
1 ts Chopped dill or fennel, opt.
Salt and pepper Prepared vegetable *see note
EGG AND LEMON SAUCE:
1 1/2 c Stock
1 tb Cornflour
3 Eggs; separated
1 Lemon (juice only)
Salt Freshly ground white pepper Serves: 4-6 Cooking time: 1 3/4 to 2 hours 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 1 1/2 hours. Add prepared vegetable and continue to cook until lambe
and vegetables are tender. Carefully drain liquid from pan into a measuring jug and make up to 1 1/2 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: 8-12 small globe artichoke hearts. Add to meat about 1 hour and cook for
further 30-45 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 1 1/2 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 1 1/2 hours and cook for further 15 minutes.
From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
How To make Arni Fricasse (Lamb Fricasse)'s Videos
ΒΕΦΑ ΑΛΕΞΙΑΔΟΥ ΑΡΝΑΚΙ ΦΡΙΚΑΣΕ
Η αγαπημένη μας Βέφα Αλεξιάδου μας φτιάχνει στην κουζίνα της στην Αθήνα ένα εξαιρετικά νόστιμο φαγητό της Ελληνικής Κουζίνας Αρνάκι Φρικασέ συνταγή από το βιβλίο της Ελληνική Κουζίνα Μαγειρική. Αγοράστε το στο eshop Συνταγή Αρνάκι Φρικασέ
μερίδες 6
Υλικά
•½ κούπα λάδι
•2kg αρνάκι σε μερίδες
•6 δεμάτια κρεμμυδάκια φρέσκα (ή 1kg)
•½ kg μαρούλια ή πράσινη σγουρή σαλάτα
•½ κούπα άνηθο ψιλοκομμένο
•½ κούπα μαϊντανό ψιλοκομμένο
•2 αυγά
•1/3 κούπας χυμό λεμόνι
•αλάτι πιπέρι
Arni Kapama Lamb Stew - Kitchen Cat
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★ Kitchen Cat ★ Arni Kapama Lamb Stew Recipe.
A recipe from the KC Soups & Stews collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 1/2 lb : Stewing Lamb, Cut in Cubes
1/2 c : Butter
1/4 ts : Pepper
1 1/2 : Lemon
2 ts : Salt
2 lb : Chopped Tomatoes
1 tb : Sugar (Optional)
sm : Piece Cinnamon (Optional)
Lamb Fricassee with Artichokes
Lamb Fricassee is Greek dish with white sauce made with eggs and lemon juice, called Avgolemono. It can be made with either lamb or goat and the addition of various vegetables varies, depending on the season. Recipe here:
Lamb Fricasse: Lamb & Greens Stew in a Lemony Sauce (Classic Recipe)
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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Greek lemon roast lamb and potatoes | Akis Petretzikis
Greek lemon roast lamb and potatoes | Akis Petretzikis
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Chef: Akis Petretzikis
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Arnaki Se Fillo Lamb Fillo - Kitchen Cat
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★ Kitchen Cat ★ Arnaki Se Fillo Lamb Fillo Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Butter; Melted
12 : Fillo Sheets
2 md : Onions; Sliced
1 : Garlic
Karen Mintzias
2 tb : Butter or Oil
Black Pepper; Freshly Ground
Salt
125 g : Feta Cheese; Cut in 6 Slices
3 md : Tomatoes; Peeled
1 ts : Rigani or Oregano
6 : Boneless Lamb Leg Steaks