Arni Fricassee Avgolemono (Lamb Stew with Greens)

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


  1. Heat olive oil in heavy Dutch oven.
  2. Add lamb or beef in batches and brown well on all sides; set aside.
  3. Add onion to pot and saute until golden. Drain off any excess fat.
  4. Return lamb or beef to pot and add garlic, dill, salt, pepper and water or broth.
  5. Bring to simmer and cook for 1–1½ hours until meat is just tender.
  6. Add desired greens* and cook approximately 30 additional minutes until meat and vegetables are completely tender.
  7. Adjust seasonings.
  8. Remove pot from heat.
  9. Prepare Avgolemono Sauce and add to stew gradually.
  10. 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.

Serving suggestions

Serve with sweet French bread and/or roasted potatoes.