Leek with Lamb

(Etli Pirasa)

1 bunch of leeks (3 sticks), cut in chunks, washed several times
1 small carrot, peeled, sliced
150 gr lamb, cut in cubes
1 tbsp butter
1 tbsp extra virgin olive oil
1 tbsp flour
1 + 1 1/4 cup hot water
Salt
Pepper

Sauce:
1 egg yolk
4 tbsp lemon juice

Cook the lamb cubes in their own juice. Then add 1 cup of hot water, cook over medium-low heat until most of the water evaporates and the lamb pieces soften. Add the leek, carrot, butter, olive oil, 1 1/4 cup hot water, salt and pepper. Sprinkle the flour all over, stir.

Cover the lid halfway and cook for about 20 minutes over medium heat. In a small bowl, whisk the egg yolk with lemon juice. Take a few spoon of juice of the dish and blend well with the sauce. Slowly pour this mixture into the pot while stirring. Cover the lid and simmer for about 3-4 minutes. Serve it while still hot with the bread.

2 servings.

Meal Ideas:
- Red Lentil and Mint Soup, Potato Borek and Tahini & Grape Molasses.