Lamb fricassee


Wonderful delicious dish, with lamb or goat where we meet it in all regions of our Greece, with the only difference being some additional additions of herbs per region. But the basic recipe with lettuce, dill and spring onion is the same everywhere. In many areas (especially Peloponnese) we meet it on the night of the resurrection instead of cooking, and throughout Greece as a good dish for Sundays or the festive table on a good occasion.


  • 1 ½ lamb or goat cut into pieces
  • 2 lettuce coarsely chopped
  • Or a bunch of freshly chopped onion
  • 1 chopped onion
  • 1/3 cup white wine
  • ½ kilo of various greens (myrrh endives kaukalithres etc)
  • Or a bunch of chopped dill
  • 1 liter of water or vegetable broth
  • 2 juicy lemons
  • Lemon zest
  • 1 kc corn flour (optional)
  • 2 eggs
  • Olive oil
  • Salt Pepper


  1. In a deep saucepan pour a little olive oil and sauté the pieces of our lamb. We turn brown on all sides. Add the fresh and dried onion. Quench with wine. Allow the alcohol to evaporate. Add the vegetable broth and lower the heat and let it simmer for about 1 hour and 1 quarter. Leave the lid half open to let the steam out a bit. While the meat is simmering, prepare our vegetables. We wash and coarsely chop the lettuce and the rest of our greens.
  2. When the time is up, I pull the meat to the edge of the pot and add the lettuce and greens. Let them simmer for another 20 minutes, until the stalk of our greens has softened. I take a little juice from our food in a bowl and mix it in a little corn flour. (optional if you want your sauce to be very loose). Bring to a boil and remove the food from the heat
  3. In a deep bowl, beat the eggs with the lemon. With a ladle we add the broth from our food slowly in the bowl so that the egg gets warm without being cooked. When the bowl has got enough of the broth, we gradually pour it with a cord flow around our food and shake it by the handles. Put the pot back on the fire to get a boil. We taste and correct if he wants something more to our liking.
  4. Serve hot with a slice and plenty of pre-baked bread.

Thanks to my friend Gina for the wonderful 1972 German-Czech porcelain HOF dish for serving

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