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Lamb fricassee with Lettuce |
 1 kilo (2 lbs 4 oz) lamb4 lettuces coarsely cut 3 spring onions coarsely cut 2 tablespoons olive flour 1 teacup olive oil 1 onion Dill Parsley The juice of three lemons 3 egg yolks 1 tablespoon cornflower Salt and Pepper First wash and strain the lamp. Cut it into 5-6 servings and scald it. Cool it down with water and let it drain Place the oil in a pot and saute the onion. Add the lamb and the flour and saute stirring constantly, until the flour changes colour. Add some water , the dill, the parsley, salt and pepper. Let these boil for approximately 15 minutes. Place the lamb in a large pot, drained, on one side and the lettuces and the spring onions on the other. Puree the sauce and add it to the pot with the lamb, the lettuces and the spring onions. Boil these together for about 15 minutes. Remove the pot from the fire. Prepare an egg and lemon sauce by beating the egg yolks, the cornflower, the lemon juice and some broth from the pot. Pour the egg and lemon sauce over the meat stirring lightly. Finally put the pot back on a very low heat for 5 minutes shaking the pot from time to time so that the egg does not solidify. On no account let the food boil after the egg and lemon sauce has been added, because it will curdle. The above recipe is for 5-6 servings. |