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Lamb Fricassee with Kale and Avgolemono
Bone-in lamb shoulder browned, then braised with leeks, wine and crushed coriander until tender, kale folded in halfway, and the pot finished with a silky egg-and-lemon sauce. A modern take on the Greek fricassee, with kale for the traditional romaine.
- YieldServes 6
- Hands-on1 h 20 min
- Total2 h 26 min
- Difficulty
Ingredients
- 120 mlextra-virgin Greek olive oil, 1/2 cup, or more as needed
- 1.4 kgbone-in lamb shoulder, cut into roughly 6 cm chunks (3 lb)
- 2leeks, trimmed, washed and chopped
- 3scallions, trimmed and chopped
- 1 clovegarlic, minced
- 1 tspcoriander seeds, scant; crushed in a spice grinder or mortar
- to tastesea salt and freshly ground black pepper
- 160 mldry white wine, 2/3 cup
- 900 gkale, stems trimmed, coarsely chopped (2 lb)
- 1large lemon, zest finely grated, juice strained
- 2large eggs
- to tastewater, enough to come about halfway up the meat
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