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lamb and fennel

A traditional Greek comfort dish known as 'Arni Me Finokio'. This recipe combines tender chunks of lamb braised with aromatic fennel bulbs, finished with a silky, tangy egg-lemon (Avgolemono) sauce. The result is a creamy, savory, and bright stew that perfectly balances the richness of the meat with the fresh anise flavor of the fennel.

mother

recipe by

mother

mainGreek4 servingsgluten freedairy freehigh protein
Lamb and fennel - Image 1
1 / 5
20
prep (min)
70
cook (min)
90
total (min)
  • •600 grams lamb shoulder or leg, cut into bite-sized cubes
  • •2 large bulbs fennel, fronds reserved and bulbs sliced into wedges
  • •1 medium brown onion, chopped
  • •3 tbsp olive oil
  • •0.5 cups fresh dill, chopped
  • •1 items eggs (for the sauce)
  • •0.5 items lemons (juiced)
  • •2 cups water or vegetable stock (enough to cover meat)
  • •1 tsp salt
  • •0.5 tsp black pepper