Arni Fricase Me Kremmithakia Ke Marouliagreek, main dish, meats 5 lb shoulder or back of lamb 3/4 cup butter 10 each scallions 1 water as needed 1 coarse salt 3 each heads of lettuce 2 tablespoon dill, chopped (or to taste) 1 salt & pepper to taste 2 each egg yolks 2 each lemons, juice only Cut lamb into serving-size strips. Place in pot with the butter. Clean scallions; chop the white part into small pcs. and the greens into larger ones (abt. 1 1/2" long); add to meat. Add 1/2 c. water and a little coarse salt; cook over med. heat for abt. 1 hr. Clean lettuce and cut into 2-inch pcs. As soon as meat has absorbed the water it will begin to brown in the butter but do not let the scallions brown. Add dill, lettuce, salt & pepper. Cover pot and simmer over low heat for abt. 15 min. If it is needed, add a little water toward the end of the cooking time (not in the beginning, because then the lettuce will exude water). Beat egg yolks with 2 tb. of water, add the juice from the lemons, and beat it in well. Add a little of the liquid from the pot, beating constantly. Pour this sauce back into the pot and shake the pot gently to mix the sauce with the food. Serve immediately. |
