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A Greek main disch with lamb , induction friendly
Fricasse
1 kilogram lamb ( better chops, with fat )
1 large onion -- chopped
5 tablespoons olive oil
1 cup hot water
2 tablespoons parsley, chopped
Salt and pepper
3 lettuces, chopped into 4 cm (1,5inch) length
SAUCE
1 1/2 cups vegetable stock
3 eggs -- separated
2 tablespoons lemon juice -- or 1 lemon
1 pinch salt
1 pinch white pepper
In a heavy-based saucepan gently fry onion in oil until transparent. Increase heat and add lamb ( cubed, if not chops). 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 lamb 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.
SAUCE
Bring stock to the boil. 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 instantly. 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. Serve
Fricasse
1 kilogram lamb ( better chops, with fat )
1 large onion -- chopped
5 tablespoons olive oil
1 cup hot water
2 tablespoons parsley, chopped
Salt and pepper
3 lettuces, chopped into 4 cm (1,5inch) length
SAUCE
1 1/2 cups vegetable stock
3 eggs -- separated
2 tablespoons lemon juice -- or 1 lemon
1 pinch salt
1 pinch white pepper
In a heavy-based saucepan gently fry onion in oil until transparent. Increase heat and add lamb ( cubed, if not chops). 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 lamb 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.
SAUCE
Bring stock to the boil. 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 instantly. 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. Serve
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