Arni Fricase Me Kremmithakia Ke Maroulia (Lamb)

Serving Size  : 6     Preparation Time : 0:00

Categories    : Greek

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       5     pounds  shoulder or back of lamb

     3/4    cup  butter

      10    scallions
                        water as needed
                        coarse salt

       3     heads  lettuce

       2     tablespoons  dill -- chopped (or to taste
                        salt & pepper to taste

       2     egg yolks

       2     lemons -- juice only

Cut lamb into serving-size strips.  Place in pot with the butter. Clean scallions; chop the white part into small pcs. and the greens into larger ones (abt. 1 1/2" long); add to meat. Add 1/2 c. water and a little coarse salt; cook over med. heat for abt. 1 hr.

Clean lettuce and cut into 2-inch pcs.

As soon as meat has absorbed the water it will begin to brown in the butter but do not let the scallions brown. Add dill, lettuce, salt & pepper. Cover pot and simmer over low heat for abt. 15 min. If it is needed, add a little water toward the end of the cooking time (not in the beginning, because then the lettuce will exude water).

Beat egg yolks with 2 tb. of water, add the juice from the lemons, and beat it in well.  Add a little of the liquid from the pot, beating constantly. Pour this sauce back into the pot and shake the pot gently to mix the sauce with the food.  Serve immediately.