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  Greek Recipes  Soups & Stews

Lamb with Lettuce Fricassee/ Arni Frikase

This Lamb stew is one of my favorite winter dishes.


2 lbs. Lamb with bone, cut into stew size chunks 1 cup olive oil
1 large chopped onion 4 heads romaine lettuce, the leaves separated and
4 cups strong chicken stock washed
salt and pepper Flour or corn flour to thicken

Wash and dry the lamb meat and salt and pepper it.  Heat the oil in a large pot.   Brown the meat with the onions.  Add the chicken stock, and bring to a boil.   Reduce the heat and simmer until the lamb is tender.

Add the lettuce to the stew, and cook until it has wilted. It will only take a few minutes.  If you would like a thicker stew, mix some flour with cold water and add to it.

Susie's Note:  Potato chunks can also be added to this for a heartier stew 1/2 hour before the meat is done.


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