Fricassee Style Lamb Stew
Published on April 23, 2014 | By Not just olive oil |
- Difficulty Level Advanced
- 1kg/ 2 lb of lamb, cut in pieces
- 2 heads of romaine lettuce, carefully washed and coarsely chopped
- 1 onion, chopped
- 4 green onions, including green part, sliced
- 3 tbsp fresh dill, coarsely chopped
- juice of 1 fresh lemon
- 3 tbsp extra virgin olive oil
- ¼ tsp ground nutmeg
- ½ cup feta cheese, crumbled
- sea salt, freshly ground black pepper.
- 1. In a large shallow pot, heat olive oil on medium/high heat. Brown the lamb on all sides.
- 2. Reduce heat to medium and add the chopped onion and nutmeg and sauté for about 3-4 minutes. Add the lemon juice.
- 3. Add some salt and enough water to just cover the meat.
- 4. Simmer, covered for about 1 hour or until lamb is tender.
- 5. Add the green onions and chopped lettuce. (the greens may look like they will not fit in the pot, but they will eventually wilt down as you gently push them around in the pot with a spoon.)
- 6. Continue to simmer, covered for 20 minutes.
- 7. Normally at this point the classic fricassee requires an egg-lemon sauce. This, however, is a lighter version and can be enjoyed as is.
- 8. Place serving in a plate and sprinkle on top with crumbled feta cheese and freshly ground black pepper. Serve with crusty bread.