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4.5 from 69 votes

Greek Lamb Stew With Egg Lemon Sauce (Arnaki Fricassee)

A hearty, truly nutritious Lamb Stew made with greens, egg & lemon.

Prep Time
20 mins
Cook Time
2 hrs
Servings: 4 people
Calories: 517 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 2 kg / 4 lb +6,5 oz of lamb shanks or neck parts with bone
  • ⅓ leek (the white part) finely chopped
  • 1 small red onion minced
  • 4 big (at least 300 grams) sticks of celery with their leaves on chanky chopped
  • 2 spring onions finely chopped
  • 2 green garlic's (or two garlic cloves) finely chopped
  • 2 large or about 1 kg (2lb + 3oz) of lettuce
  • 1 lemon juiced + zested
  • 2 eggs
  • 1 tablespoon of fresh chopped dill + extra to garnish on top
  • olive oil
  • kosher salt and freshly ground pepper

Instructions

    Cup of Yum
  1. Heat a good splash of olive oil in a large cooking pot over high heat.
  2. Add the lamb and sear all over until it gets a golden-brownish color. To do this properly don't flip the meat pieces too often. Instead, give them a few minutes time before each turn to get the proper color.
  3. Then remove the meat from the pot and set aside in a large plate or dish. Drop heat to medium.
  4. Add the red onion and cook for a minute or two until softened a bit. Then add the leek, spring onions, and spring garlic (or garlic cloves) and cook for 2-3 minutes more until they soften and get golden in color.
  5. Add the lamb parts back to the pot and pour in enough water to cover the meat in the pot completely.
  6. Season with kosher salt and ground pepper and simmer over low heat covered for about 1 hour.
  7. Add the chopped celery to the pot and continue simmering the same way for 40 minutes more. Meanwhile, prepare the lettuce.
  8. Remove any outer dry leaves from the lettuce. As well as the harder white parts at the base of the leaves. These tend to taste a bit bitter sometimes. Wash and rinse the lettuce very well then transfer to a strainer placing them in order to stand and drain most of the water.
  9. Then chunky chop the lettuce and add to the pot. Add the dill in as well. Put the lid back on and simmer for 15-20 minutes more.
  10. Check the stew for any additional seasoning and then take the pot off the heat.
  11. In a small saucepan add the eggs and beat them lightly with a hand whisk until foamy and just a hint thickened.
  12. Using a ladle remove 500 ml hot liquid from the pot and add it to a measuring pitcher. Try not to get any bits of greens along with the liquid.
  13. Add ½ of cold water to the liquid in order to drop its temperature a bit. Then start to pour it slowly into the eggs threadlike. While you constantly beat and mix the eggs with the hand whisk. Do this until all the liquid from the pitcher incorporates with the eggs.
  14. Add the lemon juice and zest to the saucepan as well. Then heat this mixture over medium-low heat stirring occasionally with the hand whisk. Wait until it gets steamy hot then pour back in the pot with the meat.
  15. Bring the pot back on the heat. Turn heat to low and cook for 2-3 minutes for the sauce to combine with the rest of the ingredients in the pot. Shake the pot a bit to help it. Then remove from heat and you are ready to serve.
  16. Don't forget to add plenty of freshly ground pepper on top and chopped dill. And a few drops of freshly squeezed lemon as well, if you like it a bit sourish.
  17. NOTE: The sauce in this dish is more soup-like. If you want a more creamy sauce you can mix 1 tablespoon of cornstarch into the eggs right before you start to add the hot liquid to them.

Nutrition Information

Serving 1serving Calories 517kcal (26%) Carbohydrates 19g (6%) Protein 72g (144%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 283mg (94%) Sodium 317mg (13%) Potassium 1596mg (46%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 1908IU (38%) Vitamin C 30mg (33%) Calcium 141mg (14%) Iron 8mg (44%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 517

% Daily Value*

Serving 1serving
Calories 517kcal 26%
Carbohydrates 19g 6%
Protein 72g 144%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 283mg 94%
Sodium 317mg 13%
Potassium 1596mg 34%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 1908IU 38%
Vitamin C 30mg 33%
Calcium 141mg 14%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.