Griechisches Lammfrikassee (Arni Frikase)

Zubereitung

1. 1

   Pat the lamb dry and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the lamb in batches until golden on all sides, about 5-6 minutes per batch. Transfer to a plate.

2. 2

   In the same pot, reduce heat to medium and add the chopped onion and the white parts of the spring onions. Cook until softened and translucent, about 5 minutes. Add the garlic and stir for 30 seconds until fragrant.

3. 3

   Return the lamb to the pot along with any juices. Pour in the hot water or stock. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45 minutes, stirring occasionally.

4. 4

   Stir in the chopped lettuce, green parts of the spring onions, and most of the dill (reserve 1 tbsp for garnish). Season with salt and pepper. Cover and simmer another 20-25 minutes until the lamb is very tender and the lettuce has wilted into the sauce.

5. 5

   In a medium bowl, whisk the eggs vigorously until frothy. Gradually add the lemon juice while whisking, then whisk in the flour if using until smooth.

6. 6

   Temper the egg mixture by slowly ladling in 1 cup (240 ml) of hot broth from the pot while whisking constantly to prevent curdling.

7. 7

   Pour the tempered avgolemono back into the pot, stirring gently but thoroughly. Cook over very low heat for 2-3 minutes until the sauce thickens slightly and becomes silky. Do not let it boil.

8. 8

   Remove from heat, taste and adjust seasoning with more lemon, salt or pepper if needed. Let rest 5 minutes before serving. Sprinkle with the reserved dill.