Lamb fricassee with egg-lemon sauce

Name: Lamb fricassee with egg-lemon sauce
Yield: 6-8 servings
Cuisine: British
Ingredients: 1 1/2 kg lamb (in portions); 1 1/2 kg spring onions coarsely cut; 1 bunch dill, chopped; salt; pepper; olive oil; 2 eggs; juice of 2-3 lemons

Cookpad Greece @cook_8238176

Greece

Recipe by Μίνα

Cookpad Greece @cook_8238176

Greece

Recipe by Μίνα

Saved

Ingredients

6-8 servings

1 1/2 kglamb (in portions)
1 1/2 kgspring onions coarsely cut
1 bunchdill, chopped
salt
pepper
olive oil
For the egg-lemon sauce
2eggs
juice of 2-3 lemons

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Steps

1

Put olive oil in a cooker, let it heat up a bit and sauté the lamb until it browns from all sides.
2

Add water (up to the point where the meat is covered), season and close the cooker. Boil for 40 minutes.
3

In another saucepan pour olive oil, let it heat up a bit and sauté the onions.
4

After the meat is boiled, add the onions, dill and add more salt if you like. Leave the cooker without the lid so that the water evaporates.
5

Beat the egg whites so as to make meringue, add the yolks, whisk, pour the lemon juice and a glass of juice from the food.
6

Pour the egg-lemon sauce in the food and shake the pot in a circular motion so that it is mixed well.