Goat or Lamb fricassee with zucchini cape, artichokes and fennel

Ingredient 

2 chopped lettuce

1½ kilo lamb the lamb fricassee servings

1 cup of olive oil 

5-6 spring onions, chopped

8 artichokes peeled, or frozen

1 onion, finely chopped

2 potatoes

2 carrots

8 small zucchini early

1/2 bunch dill, chopped

1/2 bunch chopped fennel

salt freshly ground pepper

For the egg-lemon: 2 eggs, 2 lemons, 1 tbsp cornflour

Method

Blanch lettuce for 2'-3'in boiling water. Strain. In a wide pot, heat the olive oil (1/2 cup) and brown the lamb all around. Add the shallots and onion and wilt for 3'-4', until translucent. Add water to equal  cover meat, then cover the pot and boil for 30 '. In skillet sauté in a little olive oil in zucchini and artichokes. Cut the potatoes in 4, and add to the food. Add the artichokes and zucchini and carrots cut into chunks. Add salt and pepper and cover the food with the rollers. Drizzle with the remaining olive oil. Tie the stalks from the fennel and dill bouquet and add to skillet. Season to taste. Continue cooking for 25 to 30 extra until well cooked meat and potatoes Check seasoning. Beat the eggs, lemons and corn flour and diluted with broth from the fricassee and pour the food. Shake the pan from the grips. Remove the herb bouquet. Finally sprinkle with dill and fennel. Serve immediately with hot crusty bread! Enjoy!