MY MUM'S 'MAGEIRITSA' OR GREEK LAMB SOUP
At Easter time, Greeks traditionally eat a soup made of lamb intestines, liver and other offal called 'Mageiritsa'. In my house ,there was no way any of us were going to eat something like that, so my mum came up with a simple lamb soup which we loved and waited all year to eat. When I got married, I rang my mum for the recipe and when she gave it to me I couldn't believe how simple it was. The secret is in the long simmering time. My kids and my husband love it and to me it is true comfort food. Thanks mum!
Provided by joanna_giselle
Categories Lamb/Sheep
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash lamb pieces well and throw them in a tall pot covering them with cold water.
- Bring to the boil, skimming the pot frequently and then turn the heat down and simmer for 2 hours.
- Add the spring onion which has been washed and chopped coarsely (around 2cm pieces.) Add salt and pepper to taste.
- Simmer for another 20 minutes, then add the rice which has been rinsed and boil for another 15 minutes until the rice is cooked.
- Allow the soup to cool slightly and make an avgolemono or egg-lemon sauce.
- Separate the eggs and beat the whites for 5 minutes on low speed with a hand-held mixer until white. (It must not be firm or meringue-like.).
- Add yolks and beat briefly, then add the lemon juice in a thin stream until the mixture is fluffy.
- Then add hot soup in a thin trickle beating all the while at a low speed until most of the broth has been incorporated. You will need a large bowl to do this and you should tilt it at the beginning when you beat the egg whites so they are covered by the beaters.
- Be careful not to go too quickly or the egg will cook and curdle, it must be warmed up gradually.
- Tip the contents of the bowl back into the pot and mix lightly with a ladle.
- NOTE: The lamb here in Greece is very fatty so I don't add any oil at all to the soup but if you use leaner types of lamb (e.g. Australian or New Zealand) you may like to add 1/3 cup of oil to the soup.
Nutrition Facts : Calories 457.6, Fat 26.5, SaturatedFat 10.8, Cholesterol 202.5, Sodium 122.6, Carbohydrate 13.7, Fiber 0.3, Sugar 0.3, Protein 38.3
GREEK FRICASSEE OF LAMB
This is a fricassee as done in Greece - finished with an egg-lemon sauce (avgolemono). It is wonderfully delicious, and soul-satisfying...at least it is for us Greeks!
Provided by evelynathens
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches) until golden-brown all over.
- When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to), salt and pepper to taste, and simmer for 1 1/2 hours, or until meat is very tender.
- Add lettuce and dill. You may have to cram it into the pot but it will reduce to practically nothing. Put the lid on the Dutch Oven and cook for 8 minutes. Remove lid, stir carefully not to break up meat and cook another 2 minutes. Turn off heat.
- In a large, heatproof bowl, whisk together eggs, cornstarch, lemon juice and a little salt and pepper to taste (remember, there is more in the pot).
- With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.
- Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil. Cook for 1-2 minutes.
- Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.
Nutrition Facts : Calories 1127.5, Fat 78, SaturatedFat 30.2, Cholesterol 280.3, Sodium 279.9, Carbohydrate 34.4, Fiber 17.3, Sugar 11.6, Protein 62.6
GREEK LAMB STEW WITH EGG AND LEMON SAUCE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain.
- In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
- Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
- In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill.
SOUPA AVGOLEMONO (EGG-LEMON SOUP)
This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.
Provided by truebrit
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth to boil in saucepan, and add rice or orzo.
- Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
- While the rice cooks, lightly beat the eggs and the lemon juice together.
- Remove the broth from heat.
- Slowly mix about one cup of the hot broth into egg-lemon mixture.
- Add to the soup gradually while stirring.
- Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
- Serve.
LEMON LAMB SOUP
This is a hearty soup that works every time. It can even be a meal in a soup depending on how you want to serve it. Full of flavours that make your mouth water.
Provided by bggio
Categories Chowders
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Add water and salt and bring to boil.
- Add Lamb to boiling water. 30 minutes(you can debone the meat and cut to cubes first but add bones in water with the meat cubes I prefer to cube the meat after its boiled).
- Remove the meat and/or bones and the goop on top of boiling water.
- add the chopped fennel and boil for 5 minutes Med/high heat.
- add the potatoes and boil for 10 minutes.
- Re introduce the meat if you have not cubed it first and boil 5 minutes.
- Add the parsley and boil for 5 minutes.
- Squeeze the juice of the lemon into the soup watching for the seeds and boil for another 10 minutes.
- The preparation can happen during the boiling as there are distinct steps.
Nutrition Facts : Calories 92.5, Fat 0.2, Sodium 723.9, Carbohydrate 21.7, Fiber 3.7, Sugar 0.9, Protein 2.7
BRAISED LAMB WITH EGG AND LEMON
For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it's especially good with succulent young lamb. For optimal flavor, it's best to make the stew the night before. Most gourmet food shops and Italian delis sell fregola, a large couscous-like pasta from Sardinia.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Position a rack in the middle of the oven and heat to 400 degrees. Season lamb pieces generously with salt and pepper. Put 2 tablespoons olive oil in a large Dutch oven or heavy-bottom soup pot over medium-high heat and brown the lamb lightly on each side. (Do this in batches so as not to crowd the pan.) Remove browned lamb from pan and set aside.
- Lower heat to medium, then add onions and cook until soft, allowing them to brown a bit, about 8 to 10 minutes. Add the garlic, flour, tomato paste and saffron, if using, and stir to coat the onions. Stir in wine and broth, then bring to a simmer. Add the browned lamb pieces, thyme, rosemary and bay leaf.
- Cover pot and place on the middle rack of the oven. Bake for 15 minutes, then lower heat to 350 degrees and cook for an additional hour. The meat should be meltingly tender when pierced with a paring knife or skewer.
- Remove lamb pieces with a slotted spoon. Strain cooking liquid through a fine-mesh sieve, then return lamb pieces and strained liquid to the pot. Taste and adjust seasoning. Cool to room temperature, then cover pot and refrigerate overnight; this makes removing the fat easier and improves the flavor.
- Remove the stew from the fridge and remove congealed fat. Place pot over medium heat and bring to a bare simmer.
- Bring a large pot of generously salted water to a boil. Cook fregola until al dente, about 8 to 9 minutes, drain and put into a large serving bowl. Season with salt and pepper to taste, and drizzle with olive oil. Keep warm.
- Just before serving, whisk egg yolks and lemon juice together until well combined. Gradually whisk in some of the hot stew liquid to temper the eggs. Turn off the heat under the stew. Pour egg mixture back into the stew, stirring carefully with a wooden spoon. The sauce will thicken very slightly. Taste for seasoning. (Sauce may curdle if it gets too hot. If necessary, keep stew warm over a double boiler.)
- Transfer stew to a serving dish. Mix together parsley, celery heart leaves and lemon zest, and sprinkle abundantly over the stew. Garnish with peeled and halved hard-cooked eggs. Serve with fregola and, if desired, vegetables such as spring carrots, turnips, asparagus or peas.
Nutrition Facts : @context http, Calories 1122, UnsaturatedFat 41 grams, Carbohydrate 39 grams, Fat 78 grams, Fiber 4 grams, Protein 61 grams, SaturatedFat 31 grams, Sodium 1349 milligrams, Sugar 5 grams
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