Lambscasserole from ankara

Peel and squeeze garlic. Rub the lamb around with garlic and sprinkle generously with salt and pepper. Peel onions and cut into thin rings. Carrot clean, wash and cut into thin slices.

Let the browned butter turn brown and cook the leg of lamb in brown for about 5 minutes. Sprinkle the meat with lemon juice and add 1 liter of warm water. Bring water to the boil quickly, turn down the heat and simmer the meat for about 50 minutes. Turn meat occasionally. Add onions and carrot and let simmer uncovered for a further 15 minutes. Add peas. Let simmer for 5 to 8 minutes until peas are al dente. Meanwhile, preheat the oven to 200 ° C or gas oven position 4. Remove the meat from the pan and place in a baking dish. Use a skimmer to cook vegetables from cooking liquid and distribute them over meat. Keep cooking water. Fry flour and yoghurt well in the pan. Little by little, stir in 6 dl of cooking water. Put the yogurt mixture to the boil, turn the heat down and let the sauce simmer for about 10 minutes, stirring. Take a pan of fire. In a bowl, beat eggs lightly with yoghurt sauce. Season with salt and pepper. Add yogurt sauce over the leg of lamb. Cook the lamb in the middle of the oven for 15 to 20 minutes until yoghurt mixture has solidified. Sprinkle with paprika.