Cook book

13th Primary School of Heraklion- CreteEuropean project Erasmus+ “A Tale of Many Cities”

Arni frikase me stamnagkathiStew Lamb with local greens

Ingredients

1200gr lamb cut in chunks 1500gr stamnagkathi (or

lettuce) ½ cup olive oil ¼ cup finely chopped fresh

dill 3 cups water (or more if

necessary) 1 bunch spring onions finely

chopped 2 eggs 1/3 cup lemon juice (about 2

lemons) Salt, pepper

Trim excess fat from meat and wash out carefully. Season the chunks of lamb on all sides with salt and

pepper.

Heat the olive oil and sear the finely chopped onions.

Add the lamb chunks. Brown the meat on all

sides for 5 to 7 minutes.

Add slowly 2 cups of water and cook for 1 to 1 ½ hours (medium heat)

If the liquid starts to reduce too much, add water as necessary.

While meat is cooking prepare the greens.

Clean and wash out very well the greens. Cut the lettuce in large pieces.

Put greens in boiled water and cook them for 10 minutes. Then drain them. (keep a cup of liquid)

10 to 15 minutes before serving Add the cup of drained

water, the greens and finely chopped dill and stir.

Then turn off the heat.

10 to 15 minutes before serving In a bowl beat the eggs

very well and add the lemon juice very slowly.

Then, while beating the mixture, add slowly hot liquid from the stew with a ladle (4-5 times).

Add the mixture in the stew and stir carefully.Taste for seasoning.

Serve and enjoy!