LAMB FRICASSEE
INGREDIENTS
2 kg lamb
1 kg lettuce
1 kg spinach
1 bunch fresh onions
1 bunch parsley
1 bunch dill
1 bunch mint
1 dry onion
3 cloves garlic
zest of 1 lemon
approximately 1 liter of water or broth
100 ml olive oil
50 ml white wine
salt and pepper

INGREDIENTS FOR THE EGG-LEMON SAUCE
juice of 2 lemons
3 egg yolks
1 tbsp cornflour or flour

METHOD
1. Season the meat with salt and pepper, then add oil to the pot and brown the meat lightly without giving it a strong color, just to seal it, and then remove it.
2. In the same oil, add the dry onion, fresh onion, the stems from the parsley and dill, garlic, and lemon zest, and sauté for 3 minutes on low heat just to soften them without changing their color.
3. Add the meat back to the pot and deglaze with white wine, letting it evaporate for 20 seconds, then add cold water or broth up to the surface of the meat, salt, pepper, cover with a wet parchment paper and the lid, and simmer on low heat for about 1 hour until the meat softens.
4. Add the chopped lettuce, spinach, parsley, dill, and mint, cover, and continue cooking for another half hour.
5. For the egg-lemon sauce, in a bowl, mix the egg yolks with the flour to make a cream, then add the lemon juice, and gradually add some of the broth from the dish to the egg-lemon mixture to prevent it from curdling. Finally, pour the mixture back into the pot, shaking the pot by the handles without using a spoon to create a nice egg-lemon cream in the dish.