Title: Arni fricase me kremmithakia ke maroulia (lamb fricassee)
 Categories: Meats, Main dish, Greek
      Yield: 6 Servings
 
      5 lb Shoulder or back of lamb
    3/4 c  Butter
     10    Scallions
           Water as needed
           Coarse salt
      3    Heads of lettuce
      2 tb Dill, chopped (or to taste)
           Salt & pepper to taste
      2    Egg yolks
      2    Lemons, juice only
 
     Cut lamb into serving-size strips.  Place in pot with the butter.
  Clean scallions; chop the white part into small pcs. and the greens
  into larger ones (abt. 1 1/2" long); add to meat.  Add 1/2 c. water
  and a little coarse salt; cook over med. heat for abt. 1 hr.
  
     Clean lettuce and cut into 2-inch pcs.
  
     As soon as meat has absorbed the water it will begin to brown in
  the butter but do not let the scallions brown.  Add dill, lettuce,
  salt & pepper.  Cover pot and simmer over low heat for abt. 15 min.
  If it is needed, add a little water toward the end of the cooking
  time (not in the beginning, because then the lettuce will exude
  water).
  
     Beat egg yolks with 2 tb. of water, add the juice from the lemons,
  and beat it in well.  Add a little of the liquid from the pot, beating
  constantly.  Pour this sauce back into the pot and shake the pot
  gently to mix the sauce with the food.  Serve immediately.
  
  File