Fricassée d'agneau grec (Arni Frikase)
Αρνί φρικασέ Arni FrikaseDites-le : AR-nee free-KAH-seh
L'Arni Frikase est un ragoût grec printanier bien-aimé qui met en vedette de l'agneau tendre mijoté avec de la laitue fraîche, des oignons nouveaux et beaucoup d'aneth. Fini avec une sauce avgolemono (œuf-citron) soyeuse, il équilibre parfaitement les saveurs vives et acidulées avec des textures riches et réconfortantes. Traditionnellement préparé autour de Pâques lorsque l'agneau jeune et les premiers légumes printaniers sont à leur apogée, ce plat à un seul pot est un favori à travers la Grèce pour les rassemblements familiaux et les tables festives.
Fricassée d'agneau grec (Arni Frikase)
Αρνί φρικασέ, Arni Frikase
Se prononce AR-nee free-KAH-seh
- Pour
- 4
- Préparation
- 25 min
- Cuisson
- 1 h 30 min
- Total
- 1 h 55 min
- Niveau
- Moyen
Aussi sans noix.
Allergènes : contient gluten, œuf. Vérifiez les étiquettes des ingrédients emballés.
Ingrédients
Les quantités sont ajustées. Les temps de cuisson et les tailles de plats restent les mêmes.
Avgolemono sauce
Méthode
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.
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.
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.
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.
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.
Temper the egg mixture by slowly ladling in 1 cup (240 ml) of hot broth from the pot while whisking constantly to prevent curdling.
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.
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.
Variantes régionales
Some regional versions include artichoke hearts or fennel instead of (or in addition to) the lettuce. A modern twist sometimes adds a few potatoes during the final simmer for a heartier meal.
Notes du cuisinier
- Use young spring lamb for the most tender results and mild flavor; older lamb will require longer simmering.
- The avgolemono can curdle if boiled, so keep the heat very low after adding it and stir gently.
- For best texture, chop the lettuce into large pieces so it retains some body after cooking.
Servir avec
Crusty bread and a simple green salad or steamed rice. A glass of Greek white wine pairs beautifully.
Préparation à l'avance et conservation
Tastes even better the next day. Refrigerate up to 3 days; reheat gently on the stovetop without boiling to preserve the avgolemono.
