Ingredients:
1 kilo of boned lamb meat
12 fresh onions chopped finely
1 large romaine lettuce chopped in large pieces
1/2 cup margarine
1/2 cup of finely cut flat leaf parsley
1/2 cup of finely cut dill
1 teaspoon salt
pepper
1 tablespoon flour
2 egg yolks
Juice of 2 lemons
Method:
1. In a saucpan melt the butter and sauted the onions
2. Add the flour, stir and add the meat and saute
3. Add enough hot water to cover the meat, cover the saucepan and on law heat cook for about one hour
4. When the meat is soft and nearly cooked add the lettuce, dill and parsley, salt and pepper
5. Allow to cook for a few minute till lettuce is well wilted or cooked soft take off heat
6. Make the egg sauce by beating the egg yolks in a little cold water and add the lemon juice slowly while beating
7. Take a little of the liquid form the meat and add to the egg mixture all the while beating
8. Pour the egg sauce into saucepan with meat and shake saucepan so that the sauce mixes in
9. Don’t use a utensil to mix as you will break up lettuce and will make the food look a little mashed
* Serve while it’s still hot with crusty bread.
