Nabeels Lamb Fricassee

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Nabeel's® Café Lamb Fricassee Main Ingredients: 1 large onion, chopped 2 lb. boneless lamb cut in serving pieces ¾ cup fresh dill, coarsely chopped 3 bunches of romaine lettuce, chopped 3 bunches of spring onions, cut about 1 inch (also cut half way into the green part) 1 cup extra virgin olive oil 2 cups water Salt and pepper to taste Avgolemono Ingredients: 4 eggs, separated Juice of 4 lemons Preparation: 1.Add oil in the pot and onion. Brown onion until translucent. 2.Add lamb and brown it on both sides. 3.Add olive oil and water and let it come to a boil. 4.When the meat is about half done add the lettuce, spring onions, chopped dill. Push the veggies down the pot so that they are covered with the juices. 5.Cook for about 45 minutes until the meat is very tender. 6.Temper the avgolemono sauce and pour it over the meat and lettuce in the pot. 7.Shake the pot three or four times. Do Not Stir! 8.Remove from heat and serve. Sauce Preparation: 1.In a bowl or food processor, beat the egg whites until very frothy (2-3 minutes). 2.Add the egg yolks and continue beating till everything is very frothy and fluffy. 3.Add lemon juice slowly and continue beating the eggs. Serves: 4 You can find this recipe on page 59 of John's cookbook, "Beloved Family Recipes" You can order a copy of John's book from: belovedfamilyrecipes.com