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 salt
1 freshly ground white pepper
Directions
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
minutes.
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
Servings: 6 servings
Arni Fricasse (Lamb Fricasse) Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Lamb; Meat
The History of Recipes
We can track the history of meal recipes back into the distant past, certainly as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these old cookbooks were just basic pictorial recipes for preparing meals.
In fact, the oldest recipe in existence, according to food historians is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later, there are a couple of recipe books from the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that is served today, but instead recipes for the types of food on the menues of the wealthy. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, such as coriander, parsley, and basil. These new spices and herbs was responsible for an increase in cookery books, the majority of which are kept safe in private libraries. For the centuries that followed, the powerful families of Wesstern Europe competed to serve the best banquets, and as a consequence, cooks and their recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and recording recipes common in their social group. The introduction of the TV brought us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Arni Fricasse (Lamb Fricasse) recipe.
