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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.
recipe by
mother
mainGreek4 servingsgluten freedairy freehigh protein
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