Lamb soup ‘frikase’
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Lamb soup ‘frikase’
Enjoy this lemony lamb soup, based on a traditional Greek Easter ‘fricassee’; it will bring the warming flavours of the Mediterranean into your kitchen.
SERVES:
4-5
PREP TIME:
10 mins
COOK TIME:
1 hour 20 mins
Ingredients
- 4 tablespoons olive oil
- ½ teaspoon cumin
- freshly ground pepper (to taste)
- 2kg lamb shanks
- 1 liter water
- 10 spring onions, finely chopped
- 5 little gem lettuce heads, sliced
- 30 grams dill, finely chopped
- 2 eggs
- juice of 2 lemons
- 2 tablespoons tahini (optional)
Method
- Heat the oil, cumin and pepper in a saucepan over a medium to high heat.
- Add the lamb and sear it on all sides (approximately 5 minutes).
- Add the water and boil and then reduce the heat to simmer for 50 minutes with the lid on.
- Finely chop the spring onions, lettuce heads and dill.
- Add to the soup and continue to cook for 20 minutes on a low heat.
- In a separate bowl mix the eggs, lemon juice, tahini and a little cooled liquid from the soup.
- Add the mixture to the soup, stirring continuously to avoid curdling, and cook for a further 5 minutes.
Inspirations and top tips
- Replace the lettuce with spinach, kale or other greens of your choice
- Add your favourite vegetables and herbs – mint, rosemary and/or garlic would work well
- Any leftovers make an amazing base for a curry
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Nut Free
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