Arni Fricasse (Lamb Fricasse) - Just Dutch Oven Recipes


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Arni Fricasse (Lamb Fricasse)

1 lg Onion; chopped
2 tb Butter
1 kg Lean boneless lamb, cubed
1 c Hot water
2 tb Chopped parsley
1 ts Chopped dill or fennel, optional
Salt and pepper
Prepared vegetable *see note

Egg And Lemon Sauce
1 1/2 c Stock
1 tb Corn flour
3 Eggs; separated
1 Lemon (juice only)
Salt
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 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.

Make Egg and Lemon Sauce: Bring stock to the boil. Mix corn flour 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.