Arni Fricasse Lamb Fricasse
Serving Size : 6
Ingredients for prepare Arni Fricasse Lamb Fricasse
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | large | onion - chopped |
| 2 | tablespoons | butter |
| 1 | kilogram | lean boneless lamb - cubed |
| 1 | cup | hot water |
| 2 | tablespoons | chopped parsley |
| 1 | teaspoon | chopped dill or fennel - opt. |
salt and pepper
prepared vegetable *see note
egg and lemon sauce
arni fricasse lamb fricasse |
| 1 1/2 | cups | stock |
| 1 | tablespoon | corn starch |
| 3 | | eggs - separated |
| 1 | | lemon - (juice only) |
recipe Arni Fricasse Lamb Fricasse
Serves: 4-6 Cooking time: 1 3/4 to
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2 hours In a heavy-based saucepan or Dutch oven gently fry onion in butter until transparent. Increase heat
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and add cubed lamb. Cook, stirring constantly, until meat juices evaporate. Meat should not
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brown. Reduce heat and add hot water, herbs and salt and pepper to taste. Cover and
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simmer gently for 1 to 1 1/2 hours. Add prepared vegetable and continue
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to cook until lamb and vegetables are tender. Carefully drain liquid from pan into a measuring jug and
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make up to 1 1/2 cups with hot water or stock. Keep pan contents hot. Make Egg and Lemon
Arni Fricasse Lamb Fricasse
Sauce: Bring stock to the boil. Mix corn starch to a paste with a little
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cold water and add to stock, stirring until thickened and bubbling. Let it boil for
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1 minute. In a bowl, beat egg whites until stiff, add egg yolks
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and continue beating until light and fluffy. Add lemon juice gradually, beating constantly. Gradually pour in
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boiling, thickened stock, beating constantly. Return sauce to pan and cook, stirring constantly, over
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low heat for 1 to 2 minutes to cook the egg. Do not
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allow sauce to boil. Remove from heat and continue to stir for 1 minute. Season to taste.
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Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at
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the side of the stove for 5 minutes. Arrange lamb and vegetable on a serving
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dish and sprinkle with chopped herb. Serve immediately with crusty bread and a
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chilled white wine. *Note: Use any one of the following for the vegetable: 8-12 small globe artichoke hearts. Add to
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meat about 1 hour and cook for further 30-45 minutes. 500 g (1 lb) celery stalks cut into
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8 cm (3 inch) lengths and blanched in boiling, salted water for 5
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minutes. Drain, add to meat after 1 hour and cook for further 45
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minutes. Pork can be used instead of lamb with this vegetable. 4 heads
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endive, washed well and trimmed of any coarse leaves. Slit heads in half lengthways and
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blanch in boiling salted water for 2 minutes. Drain, add to meat after
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1 1/2 hours and cook for further 15 minutes. 4 small firm heads lettuce, washed well
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and quartered. Place in a colander and scald with boiling water. Add after 1 1/2 hours and cook for further
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15 minutes.
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