Stamnagathi is a wild chicory variety with spiny leaves that grows mainly in the island of Crete. It combines a bitter and sweet flavour with an exquisite aftertaste considered a trademark of Cretan cuisine. Most often cooked in plenty of water and served as a salad seasoned with olive oil and lemon juice. In this recipe we combine lamb with stamnagathi, but you can use all kinds of greens, like lettuce, kale or chicory.
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
- 2,5 pounds lamb, cut into large chunks
- 1 onion, peeled and chopped
- 2 spring onions, chopped
- 1 leek, the whitish part, chopped
- 2,5 pounds of wild chicory or other greens (kale, lettuce), chopped
- 1 tsp salt
- 0,5 cups of extra virgin olive oil
- 2 eggs
- 2 lemons, the juice
Boil the lamb in enough water to cover for 10 minutes and drain. In a large pot, heat the oil over high heat and brown the meat. Add the onions and leek and cook until they soften. Add 3 cups of water and cook, covered, for 1 minutes over medium heat. When the lamb has cooked and only a small amount of liquid remains in the pot, turn off heat. For the egg-lemon sauce, whisk the whites of the eggs until frothy. Add the yolks and continue beating until well mixed. Add the lemon juice drop by drop, and then add some spoons of the sauce into the mix, beating continuously. Stir the mixture back into the pan. Place the pan over very low heat and stir until the froth is almost broken down. Do not allow the food to boil. Serve hot.