A delicious fricassee of lettuce and tender lamb chunks. Unusual, yet tasty and heartwarming. Perfect for a crisp, cool fall evening meal.
You’ll never look at lettuce the same way again after trying this stew. It sounds so strange, yet tastes so good!Susan Tweeton
- 1½–2 pounds lean stew meat, lamb or beef
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2–4 cloves garlic, minced
- 1 teaspoon dill weed
- 3 cups water or broth
- 1 teaspoon salt
- ½ teaspoon pepper
- Greens* (see below)
- Avgolemeno Sauce
- Heat olive oil in heavy Dutch oven.
- Add lamb or beef in batches and brown well on all sides; set aside.
- Add onion to pot and saute until golden. Drain off any excess fat.
- Return lamb or beef to pot and add garlic, dill, salt, pepper and water or broth.
- Bring to simmer and cook for 1–1½ hours until meat is just tender.
- Add desired greens* and cook approximately 30 additional minutes until meat and vegetables are completely tender.
- Adjust seasonings.
- Remove pot from heat.
- Prepare Avgolemono Sauce and add to stew gradually.
- If desired, return to medium heat and stir for 5 minutes until sauce thickens slightly.
- Endives: Use 4–6 heads endives, washed well and trimmed of any coarse leaves. Slit heads in half lengthways.
- Lettuce: Use 2–3 heads romaine lettuce, leaves separated and washed well.
- Dandelion greens: Use 1–2 bunches dandelion greens, washed well and trimmed of tough stalks.
Serve with sweet French bread and/or roasted potatoes.