Arni Fricassee — Greek Lamb Stew with Lettuce and Lemon

Pat the lamb pieces thoroughly dry with paper towels; wet meat will steam instead of brown. Heat the olive oil in a wide pot and brown the meat in batches without crowding the pot, turning until all sides are browned. Transfer the browned pieces to a plate.

Add the water, salt and black pepper. Once it comes to a boil, reduce the heat to the lowest setting and simmer with the lid ajar. The lamb should be tender enough to separate with a fork. If using chicken thighs instead of lamb, cook until no pink remains and check the thickest piece with a meat thermometer; do not remove it from the heat before it reaches 74°C / 165°F. Keep at least two 200 ml measures of liquid in the pot for the sauce.

Wash the lettuce leaves, remove the thick center ribs, and cut the leaves into 2 cm-wide strips. Chop the dill, including the thick stems. The lettuce will shrink to about one-quarter of its volume as it cooks, so it may look like a lot at first.

Add the lettuce strips and half the dill to the pot and stir. Cover and cook until the lettuce has completely wilted and turned dark green. Turn off the heat and let the pot stand for 2 minutes so it stops simmering.

Whisk the eggs in a bowl until frothy, then add the cornstarch and lemon juice and whisk to combine. Ladle hot broth from the pot into the egg mixture a little at a time, whisking constantly; it will take three to four ladlefuls to warm the mixture gradually. Pour the tempered sauce into the pot, swirl the pot to distribute it, and do not return it to the heat. Sprinkle with the remaining dill and serve.