Greek Lamb Fricasee
Image generated by AI (Google Gemini 2.0)

Greek Lamb (or veal) Fricassée perfect for Sunday lunchtime

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Greek Lamb (or veal) Fricassée is a hearty and flavorful dish, showcasing the perfect balance of tender lamb, fresh greens, and a rich, velvety egg-lemon sauce (avgolemono). This traditional recipe is a beloved staple of Greek home cooking, offering comfort and elegance in every bite. It’s an excellent choice for family gatherings or a cozy dinner, bringing a taste of Greece straight to your table.

Preparation Time: 20 minutes

Cook Time: 1 hour 30 minutes

Servings: 4-6 servings

(Illustration generated by Chat GPT-Open AI)

Ingredients
1.5 kg (3.3 lbs) lamb or veal , cut into chunks
2 large onions, finely chopped
3-4 spring onions, finely sliced
2 garlic cloves, minced 2 carrots, finely chopped
1 kg (2.2 lbs) assorted greens (e.g., romaine lettuce, dill, parsley, spinach)
100 ml (½ cup) olive oil
1 cup warm water or broth
Juice of 2 lemons
2 eggs
Salt and pepper, to taste

(Image generated by AI Google Gemini 2.0)

Instructions
Sauté the lamb or veal: Heat olive oil in a large pot over medium heat. Add the lamb or veal chunks and sauté until browned on all sides. Remove and set aside.
Cook the onions: In the same pot, add the onions, garlic, and spring onions. Cook until softened and fragrant.
Simmer the lamb (or veal): Return the lamb (or veal) to the pot, season with salt and pepper, and pour in the warm water or broth. Cover and simmer on low heat for 1 hour, stirring occasionally.
Prepare the greens: Wash, chop, and blanch the greens and carrots. Add them to the pot and cook for another 30 minutes, ensuring they’re tender.
Make the avgolemono sauce: Whisk the eggs in a bowl until frothy. Gradually add the lemon juice while whisking. Slowly incorporate a ladleful of the hot cooking liquid into the mixture, whisking continuously. Pour the sauce back into the pot, stirring gently to thicken.
Serve: Serve hot, garnished with fresh dill or parsley.

Greek lamb fricassee
(Greek lamb Fricassée dish)

Extra Tips
For a more robust flavor, use lamb bone-in pieces.
Substitute or mix greens like endives, chard, or mustard greens for variety.
Use deep plates. Serve with crusty bread or a side of roasted potatoes. Pairs well with aged red wine.

Nutrition Facts (per serving)
Calories: 450
Protein: 35g
Fat: 30g
Carbohydrates: 10g
Fiber: 4g
Sodium: 500mg

This recipe was generated with the support of AI (Chat GPT) and edited by an editor.