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LAMB FRICASSE

Contributed By: diane, NJ | See all of diane's recipes
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Active Time:  20 Minutes
Total Time:  2 Hours
  6 SERVINGS
RECIPE INGREDIENTS
LAMB NECK BONES 2 - 3 PCS PER PERSON
1 HEAD ESCAROLE
1 CUP CHOPPED DILL
1 CUP CHOPPED PARSELY
2 LEMONS
4 CUPS VEGETABLE BROTH
2 CUPS CHICKEN BROTH
2 CUPS WHITE WINE
3 HEADS CHOPPED GARLIC
4 SCALLIONS CHOPPED
2 LEAKS CHOPPED
SALT PEPPER TO TASTE
1 CUP OLIVE OIL
1 SMALL BOX OF ARTICHOKE HEARTS FROZEN
1 CAN OF PEAS OR SMALL FROZEN BAG OF PEAS
2 EGGS
DIRECTIONS
WASH AND CHOP GARLIC, SCALLIONS AND LEAKS. LEAKS MUST BE SLICED DOWN THE CENTER AND THEN RINSED BECAUSE THEY ARE MUDDY, CHOP OFF THE DARK GREEN LEAVES OF THE LEAKS.


HEAT OLIVE OIL IN A HEAVY POT THAT YOU MAKE STEWS IN. ADD GARLIC AND SAUTE, RINSE MEAT AND BROWN IN OIL WITH GARLIC. AFTER BROWNING ON ALL SIDES REMOVE PLACE ON THE SIDE, ADD SCALLIONS AND LEEKS SAUTE UNTIL SOFT, ADD A LITTLE BROTH IF NEEDED. ONCE LEEKS ARE SOFT ADD MEAT TO POT AND SLOWLY ALTERNATE THE LIQUIDS A LITTLE AT A TIME. STIRRING TO MAKE SURE THAT NOTHING STICKS TO THE BOTTOM. HEAT SHOULD BE MEDIUM. ONCE THE MEAT STARTS TO ABSORB THE LIQUID POOR MORE IN THIS IS A SLOW PROCESS OF COOKING AND ADDING THE LIQUID. ADD SALT AND PEPPER TO TASTE. YOU DON'T WANT TO BOIL THE MEAT BY PLACING ALL THE LIQUID IN AT ONE TIME THAT'S WHY YOUR POOR A LITTLE AT A TIME. UNTIL YOU SEE THE LIQUID LOOK LIKE A LIGHT CREAM SAUCE. ONCE ALL THE LIQUIDS ARE INCORPORATED. ADD THE ARTICHOKES, PEAS AND PARSELY, RINSE AND SHRED THE ESCARLE WITH YOUR FINGERS. WHEN THE MEAT IS 3/4 COOKED ADD THE ESCAROLE AND DILL IF YOU SEE YOU POT DOES NOT HAVE LIQUID ADD EITHER WINE OR VEGETABLE BROTH. WHEN THE MEAT IF FINISHED TAKE SOME LIQUID OUT AND PLACE ON THE SIDE. BEAT YOUR EGGS ADD JUICE OF 1 LEMON AND POOR THE HOT LIQUID IN SLOWLY WHILE BEATING THE EGGS. WHEN THE LIQUID AND THE EGGS HAVE BECOME A SAUCE THEN SLOWLY ADD IT TO THE ENTIRE POT STIRRING CONSTANTLY.


Date Added: 04/27/2010
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