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  Nr. 28 - July 2000
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Kathy's Kitchen

by Kathy Spanou, July 2000
Lamb Fricassée (Frikase Arniou)



1k breast of lamb
300gr chopped fresh spring onions
3 lettuces
1 bunch of dill
1/2 cup of butter or Vitam margarine
2 lemons
2 eggs
1 cup of wine
salt & pepper


1. Cut and wash the lamb. Place in saucepan with spring onions, stir occasionally until moisture has been absorbed.

2. Add the butter (margarine), dill, salt and pepper and cook gently until onions are nearly done.

3. Do not allow the lamb to brown too much, add the wine and 1 cup of water, leave to simmer.

4. Wash the lettuce well, cut into large pieces and add to the lamb. Boil for 10 mins. then remove from heat.

5. Beat eggs and slowly add lemon juice. Take 2 soup spoons of hot juice from the pan and add to egg and lemon mixture.

6. Add egg & lemon to lamb - lift saucepan and, using circular movements, slowly add egg & lemon sauce to mix in well with other ingredients.

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