Go Back

Greek Lamb Fricassee | Arni Frikase Recipe

Kenton & Jane
A absolute delicious Greek lamb recipe made with the infamous traditional Greek Avgolemono sauce (an egg and lemon sauce).
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Blog
Cuisine Greek
Servings 2 -3

Ingredients
  

  • 1 pounds lamb cut into 1inch cubes or lamb steaks
  • 1/4 cup olive oil
  • 1 onions finely chopped (may substitute for 10-12 green onions)
  • 1-2 cloves garlice crushed (to preference)
  • 1.5 cups chicken stock
  • 1 heads of Romaine broken into large pieces
  • 1/8 cup fresh parsley and dill mixture
  • salt and pepper
  • For Avgolemono
  • 2 eggs
  • ½ cup of lemon juice may add more to taste
  • 1 heaping tablespoon of flour
  • Salt to taste

Instructions
 

  • Heat oil in a large pan and add lamb, onions, garlic and and cook until golden brown on either side
  • Then, add chicken stock and salt and pepper (see photo)
  • Cover and simmer for 60min or until meat is cooked
  • Add romaine pieces, onions, and parsley/dill mixture
  • Mix well, re-cover and cook for about 10 minutes or until onions are tender
  • Once onions are tender, turn heat to low and begin making avgolemono sauce
  • **Avgolemono Sauce**
  • Separate three eggs (whites and yokes)
  • Beat egg whites until frothy (a few min)
  • While still beating, add yolks slowly
  • Continue beating and add 1 heaping tablespoon of flour
  • Stop beating and add lemon juice
  • Take some hot broth and slowly pour into egg froth, mixing. This is important. Don’t forget this or the eggs will curdle when you add to the soup.
  • Pour the sauce slowly into the saucepan, continuously mixing
  • Return to a gentle heat for 2-3 minutes in order to warm the sauce through
  • Remove from the heat and serve your freshly made Greek Lamb Fricassee!
  • καλή όρεξη (kali orexi – enjoy your meal!)