Ingredients:
For the lamb fricassee:
3 1/4 to 3 1/2 pounds of lamb, cut into large chunks
2 large heads of Romaine lettuce, broken into large pieces
1/2 bunch of fresh dill, chopped
2-3 stalks of celery, chopped
10 green onions, chopped
1 cup of olive oil
1/2 cup of water
2 teaspoons of salt
1/2 teaspoon of pepper
For the avgolemono:
3 eggs, separated
juice of 3 lemons
1 tablespoon of cold water
Preparation:
Method:
1. Boil the lamb in enough water to cover for 10 minutes. Drain.
2. In a frying pan, heat the oil over high heat and brown the meat. Add the onions and cook until they soften.
3. Transfer to a stew pot with 1/2 cup of water, celery, salt, and pepper. Cook, covered, for 30 minutes over medium-high heat. Add dill and lettuce, resume boil, reduce heat, cover, and simmer for 1 hour.
4. When the fricassee has cooked and only a small amount of liquid remains in the pot, turn off heat.
5. In a small bowl, whisk together the egg whites with 1 tablespoon of cold water until frothy. Whisk in the egg yolks and lemon juice. Add 1-2 ladlesful of liquid from the pot to the egg-lemon mixture and stir gently. Slowly pour the egg-lemon sauce over the meat. With a wooden spoon, stir gently 4 times. Then shake the pot gently side to side to distribute. Allow to sit covered on the stove for 20 minutes before serving.