Instructions: Wipe the meat clean.

Heat the oil in a large heavy based pan and saute the onions until glistening.

Turn the heat up add the meat and saute stirring for about 10 minutes or until all the liquid evapourates.

Add the hot water and some salt cover and cook for 50-60 minutes until the meat is tender but not falling apart.

Mix in the lettuces spring onions and the dill cover and cook gently for 15 more minutes.

Let the dish stand for s minutes before adding the egg sauce.

Beat the eggs lightly add the cornflour and beat until smooth.

Add the lemon juice and beat together briefly.

Then gradually add 4 5 tablespoons of the ho liquid while beating continuously.

Pour the sauce over the meat and rotate the pan until well incorporated.

Return to a gentle heat for 12 minutes just to warm the sauce through without allowing it to boil.

Make with a leg of lamb which is leaner than a shoulder; however the latter can be used trimmed. Serve with fresh crusty bread.

Serves 4

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