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Arnaki Fricassee me Maroulia
Fricassee of Lamb with Lettuce

SERVES 5

Ingredients

  • 1kg (2.2 lb) shoulder or saddle of lamb meat (or you may use pork instead)
  • 1/2 kg (17.6 oz) spring onions, finely chopped
  • 2 - 3 Romaine or Cos lettuces, thinly sliced
  • 1/2 cup butter or oil or margarine
  • Egg and lemon sauce

Preparation

Cut the lamb into serving pieces. Heat the butter or oil in a pot and sauté the meat. Add salt, pepper, the onions, lettuces, and a small amount of water. Cover the pot and let the fricassee simmer for about an hour. Prepare the egg and lemon sauce (with a little flour), pour it over the fricassee and serve.

Variations:
1. The onions can also be sautéed, but this makes the fricassee heavier.
2. Add finely chopped fresh dillweed.

Note:
If you use lamb meat, then it is better to sauté it first. The reason we brown (sauté) the lamb meat, is because it usually has a peculiar aroma. If it is sauteed however, the aroma changes to a very fine and appetizing experience
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