* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the fricassé. Heat the olive oil and add the spring onions, the celery bulb, the carrots and sauté for 5 minutes until they soften.
- Step 2: Add the lamb and sauté for another 10 minutes until light brown.
- Step 3: Add water until the contents in the saucepan is covered, season with salt and pepper, and cook on low heat for approximately 1 hour, until the lamb softens.
- Step 4: 15 minutes before the cooking process is over, add the lettuce and the fennel.
- Step 5: Prepare the egg-lemon sauce. When the food is ready, remove from the heat. Place the eggs, the salt, the pepper, the yoghurt, the lemon juice and zest and the corn flour in a bowl and mix using a whisk, while simultaneously and gradually adding some of the sauce from the food. Finally, empty all the egg mixture into the saucepan. Put the saucepan on the stove again and heat for 5 minutes until it boils and the sauce thickens.
- Step 6: Remove from the heat, wait for 5 minutes until it cools a bit and serve.
Ingredient List
- 2Kg lamb (neck and thigh, cut into portions)
- 5 spring onions (finely chopped)
- 1 celery bulb (finely chopped)
- 4 heads of lettuce (finely chopped)