Foodbook #886 Greek lamb fricassée


Good morning my friends, a very different and traditional Greek food that you should try when you got the opportunity.
Let me help you create this at your home



1 kg lamb without the bone together with its kidney, at about 1,300 gr
5 spring onions
1 large white (dried) onion, finely chopped
60 ml white wine
3 lettuces (hearts)
2 tbsp. dairy butter
Or a bunch of chopped dill
1 cube of vegetable broth
Salt and pepper

For the Egg Lemon
2 egg yolks
Juice from a lemon
1 tbsp cut corn flour



Finely chop the onion, dill and chives.
Chop the lamb into 5 cm pieces.
Put the milk butter (2 tbsp) in a large saucepan and fry the meat until lightly browned.
Remove the pieces from the fried lamb on a plate and leave them always
Put the onions in the same butter over high heat and sauté them for 2 minutes to dry well.
Quench with white wine
Add the spring onion and the fried lamb.
After a while, add the vegetable cube dissolved in one and a half liters of lukewarm water.
When our food boils, lower the heat, season with salt and pepper and cover the pot with the lid.
After 1 hour we check if the meat has been cooked with a fork.
Once the meat is cooked, put it all on one side of the pot and put the lettuce cut on the other.
Do not stir but just shake the pot.
After 20 minutes, check if the stalks from the lettuce hearts are soft and cooked.
Add the dill and shake the pot well to go everywhere.
Put the egg yolks with the corn flour in a bowl and mix them well.
Squeeze the lemon juice and stir again.
With a spoon we take broth from our food and throw it in the bowl with the egg mixture, after the third spoon of broth we empty the bowl in our food and we shake by shaking the pot to go everywhere.
We cover our food and let it set on the fire for 10 minutes before it
we serve.
Garnish with a few dill tassels on top and a slice of lemon.


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

My best wishes from Greece

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