Place the lettuce in boiling water for 2´-3´and drain it. In a large pan heat the oil (1/2 cup of tea) and cook the lamb until it turns brown. Add the fresh onions and the dry onion for 3´- 4´. Add enough water to half - cover the meat and boil it for 30’. In a frying pan place the zucchinis and the artichokes until they turn brown. Then chop the potatoes into 4 pieces and add them to the food. Then add the artichokes, the zucchinis and the carrots chopped in large chunks. Add salt and pepper and cover the pot. Drizzle with the rest olive oil. At the same time tie the 2 bunches of dill and funnel and add them in the pan. Add salt and pepper. Boil for 25´-30´until the meat is ready and the potatoes soften. Check the salt and the pepper. In a small bowl, whisk together the egg whites with the corn flour and dilute them with some broth of the fricassee and mix it with the food. Then shake the pot. Remove the herbs. Finally sprinkle with dill and fennel. Serve directly.