Ingredients:
½ kg lamb neck fillet cut into cubes
4 onions sliced
2 Tbs oil
5 cups yogurt
2 cloves of garlic crushed
1 tsp dried mint
1 Tbs butter
2 Tbs cornflower mixed with 2 tbs. water
1 egg beaten
a pinch of mixed spices
salt
2 cups water
Methods:
Brown onions in a saucepan until soft. Add the meat pieces and spices, fry for a few minutes and then bring to a boil by adding water. Lower the heat and allow it to simmer for almost 1 hour or till the meat is tender. In the meantime combine yogurt, egg, cornflower and salt in a saucepan and bring to a boil, stirring all the time. As soon as it starts boiling, lower the heat and add the cooked meat with its sauce. Simmer for 10 minutes. Heat some butter in a separate pan, add garlic and mint, fry for one minute and then pour over the yogurt. Serve the meat with some rice.
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