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