Arni Fricasse (Lamb Fricasse) Recipe
1 karen mintzias
1 large onion, chopped
2 tbsp butter
1 kg lean boneless lamb, cubed
1 cup hot water
2 tbsp chopped parsley
1 tsp chopped dill or fennel, opt.
1 salt and pepper
1 prepared vegetable *see note
EGG AND LEMON SAUCE
1 1/2 cup stock
1 tbsp cornflour
3 eggs, separated
1 lemon (juice only)
1 freshly ground white pepper
Serves: 4-6 Cooking time: 1 3/4 to 2 hours
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
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.
From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1
86302 069 1
Typed for you by Karen Mintzias
to Meat Recipes
Food Tips of the Week
A few tips on healthy eating
If you enjoy eating, but want to get in shape and improve your overall vitality, then, as most people know, you need to start a thoughtfully prepared well-balanced meal plan. In a perfect world, this needs to contain 5 standard portions of grains, fruit and vegetables daily and embrace the right proportion of food types.
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* Use reduced carbohydrate chocolate bars for cookies and muffins.
If you have converted your tasty chocolate cookie or muffins recipe using soya flour, it would be crazy to put in those high carbohydrate normal chocolate. Cut up a low carb bar of chocolate into tiny pieces and use that in its place.
* Don't skip meals
Most low carbohydrate recipes are, not surprisingly, low in carbs. We all need energy, and carbs are a very efficient source of energy. A low carbohydrate diet requires great care in controlling your intake of energy, as any energy contributed by fat or protein is much slower acting.
Lycopene rich foods
(includes grapefruit, red bell peppers and baby jackfruit)
Lycopene is a naturally occurring coloring agent and part of the same family of phytochemicals as carotene. Lycopene is the agent responsible for the deep red colour of a good number of natural foods.
Usefully, unlike numerous vitamins, lycopene is not damaged during the cooking process, but is observably made more effective by going through the cooking process.
Its most valuable advantage is that it serves as an antioxidant and appears to be of use in the battle to reduce the probabilty of contracting cancer.
This useful phytochemical is the most efficacious eliminator of singlet oxygen, which is connected with aging of the skin. It's also thought by many researchers to prevent the development of diseases affecting arterial blood vessels.
Arni Fricasse (Lamb Fricasse) Recipe Category
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