* Exported from MasterCook *

Lamb Fricasse - Arni Fricasse

Recipe By :The Complete Middle East Cookbook
Serving Size : 6 Preparation Time :2:00
Categories : Lamb-Mutton Low Carb 5-10
Ethnic-Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- chopped
2 tablespoons butter
1 kilogram lamb -- 2lb
lean boneless, cubed
1 cup hot water
2 tablespoons parsley -- chopped
1 teaspoon dill -- l or fennel, opt.
Salt and pepper
250 grams celery stalk, whole -- 1/2 lb- 8cm lengths
-----EGG AND LEMON SAUCE-----
1 1/2 cups vegetable stock
1 tablespoon corn flour
3 eggs -- separated
2 tablespoons lemon juice -- or 1 lemon
1 pinch salt
1 pinch white pepper

Cut 250 g (1/2 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in boiling, salted water for 5 minutes. Drain, add to meat after 1 hour and cook for further 45 minutes. Pork can be used instead of lamb with this vegetable.

In a heavy-based saucepan or Dutch oven gently fry onion in butter until transparent. Increase heat and add cubed lamb. Cook, stirring constantly, until meat juices evaporate. Meat should not brown. Reduce heat and add hot water, herbs and salt and pepper to taste. Cover and simmer gently for 1 to 1 1/2 hours. Add prepared vegetable and continue to cook until lamb and vegetables are tender. Carefully drain liquid from pan into a measuring jug and make up to 1 1/2 cups with hot water or stock. Keep pan contents hot.

-----EGG AND LEMON SAUCE----- Bring stock to the boil. Mix cornflour to a paste with a little cold water and add to stock, stirring until thickened and bubbling. Let it boil for 1 minute. In a bowl, beat egg whites until stiff, add egg yolks and continue beating until light and fluffy. Add lemon juice gradually, beating instantly. Gradually pour in boiling, thickened stock, beating constantly. Return sauce to pan and cook, stirring constantly, over low heat for 1 to 2 minutes to cook the egg. Do not allow sauce to boil. Remove from heat and continue to stir for 1 minute. Season to taste.

Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the side of the stove for 5 minutes. Serve







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Per serving: 469 Calories (kcal); 35g Total Fat; (67% calories from fat); 27g Protein; 11g Carbohydrate; 197mg Cholesterol; 605mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
12.2 carbs, 2.2 fibre,27.1 protein, 35.2 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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