Greek Lamb Fricassee

This recipe is from "Jamie does".
I love those Jamie recipes, because they are not that complicated, but creative - and they aaaalways taste great.

Fricassee / stews are great, because the meat is left, cooking for a few hours, and you can use the time otherwise. It is a very easy and thankful way to cook.
AND you can cook much more, for the other day or for the freezer.
Try it out. It´s ommnommnomm!

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Greek Lamb Fricassee
serves 4-6

Meatpot
>> 1200 gramm leg of lamb, deboned, & ut into 4cm pieces
>> 2 onions, finely sliced
>> 4 cloves of garlic, peeled and finely chopped
>> 2 bunch of spring onions, trimmed and finely sliced
>> 2 heads of romaine lettuce, washed and finely shredded
>> a bunch of fresh dill, finely chopped
>> Salt and pepper

Sauce
>> 2  large free-range eggs, lightly beaten
>> Juice of 1,5 lemons.
>> 1 big tsp. Greek yoghurt (or cream yoghurt, 10% fat)
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> For the sauce: Stir all together.

For the meatpot:
> Take a large pot. Heat a little bit of olive oil and butter.
> When hot, put the lamb in until browned (~ 7 minutes). Remove meat, put aside.
     (You can do that in batches if your pot is too small...it is better for a regular roasted meat)
> Onions, garlic, spring onions >> off to pot for 10 minutes, stiring here and there
    (shouldn`t get brown, just soft)> Add meat.
> Add shredded lettuce and dill, cook for a few minutes until lettuce imploded a little.
> Add salt & pepper and fill with water until all is covered.
> Boil, then turn down to low simmering. Cover and let it simmer for 90 to 120 minutes.
> Remove lid, let simmer for more 30 minutes.If more water is needed, add it.

You can try the meat during that 30 minues. If it is tender enough for you, the stew is fine!

> Take the pot off the cooker,let the first heavy heat out. Stir the sauce gently into the stew, for that the egg does not set.
> Let calm down for a few mintutes and then: ENJOY!!!

(serve with whatever you want.....baguette (what Jamie does), rice, potatoes, pasta...and the rest of the greek yoghurt on top)