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Good morning my friends and happy Sunday, let’s create a food for today that I really love ....

Ingredients

1 kg of lamb cut into portions
1 large onion grated
4 large lettuces
10 spring onions
3/4 bunch of chopped dill
1/4 bunch chopped parsley
1/2 cup teaspoon olive oil
1 tbsp. flour
Salt Pepper
For the eggnog:
3 eggs
juice of 2 lemons [*]
broth from food
1 tbsp. cornflower (optional)

Preparation

Cut the lamb into portions, wash it well and leave it on absorbent paper to drain well. Grate the dried onion. Wash well and cut the spring onions into slices, wash and finely chop the dill and parsley and let them drain on absorbent paper.
Wash and coarsely chop the lettuce, "boil" them for 2 minutes in boiling water and strain them. Set them aside.
Heat the olive oil in a saucepan and sauté the meat well on all sides. Take it out on a plate and keep it warm. Put the spring onions and the grated onion in the same oil and sauté them until they are lightly browned and lightly browned.
Put the sauteed meat back in, sprinkle everywhere with the flour, stir, add 1 1/2 glass of hot water [cover the food with water], cover the pot and let the food boil, at a moderate temperature, for about 50 minutes until soften the meat. Add a little hot water during boiling if necessary.
Once the meat is tender, add the lettuce, half the dill and half the parsley and season with salt and pepper. Stir to cover the lettuce with the broth, cover the pot and let the food simmer for 20 minutes. Add the remaining dill and parsley and cook for another 10-15 minutes.
For rich eggnog with meringue: Just before removing the food from the heat, prepare the eggnog. Separate the yolks from the egg whites and beat the yolks until they turn white and the egg whites until they become a thick meringue. Combine the yolks with the meringue and mix gently to incorporate.
Pour the lemon juice into the bowl slowly and alternately with the juice from the pot. Once the mixture is warm, pour the eggnog into the pot. Holding it by the two handles, stir it, put it back on the fire to get a boil and your fricassee is ready.
For light eggnog only with yolks: Beat in a bowl the yolks together with 1 tbsp. cornflour dissolved in 1 cup of coffee water. Then, continuing to beat, add the lemon juice alternately with the juice from the food, until the eggnog is quite warm. Put it in the pot and shake it immediately in a circular motion, so that it goes everywhere. Put the pot on the fire for 2 minutes, stirring so that the egg does not cut and the food does not stick.

I really hope you try this, it’s extremely delicious

Stay safe and healthy my friends and take care of your people

My best wishes from Greece