Lamb in Yogurt Sauce

Description

In Romanian: Miel in sos de iaurt

Ingredients

• 1¾ lbs / 750 g lamb
• 1 lb / 500 g yogurt
• ½ tablespoon flour
• 2 tablespoons butter (or lard)
• 1 tablespoon chopped dill
• salt

Directions

1. Fry the lamb pieces in butter.
2. When golden brown, add a few tablespoons of water and simmer, covered, until the meat is almost done (if necessary, add some more water).
3. Make a paste from yogurt and flour, adding the yogurt a little at a time and stirring.
4. Pour this paste over the lamb pieces.
5. Add the dill and salt and let simmer a little longer until the meat is done.
6. Serve with polenta.