Winter Türlü with Egg-Lemon Sauce

Ingredients

• •2 onions
• •6-7 leeks
• •300 g celeriac
• •2 carrots
• •150 g cubed mutton
• •2 tbsp margarine
• •3 cups hot water
• •2 egg yolks
• •Juice of 1/2 lemon
• •Salt, black pepper

Preparation

1. 1

   Dice the onions. Melt the margarine in a pot and add the onion and meat. Sauté about 20 minutes until the meat releases and reabsorbs its liquid. Add hot water and salt and cook covered about half an hour.

2. 2

   Trim the leeks and cut half a finger thick. Slice the celeriac into half-moons. Slice the carrots thinly on the bias. Add the chopped leek, celery and carrot to the meat and cook over low heat another half hour.

3. 3

   In a wide bowl whisk the egg yolks and lemon juice. Add about half a cup of the dish's liquid and mix well. Drizzle the prepared tempering over the dish and take off the heat after 5-6 minutes.

4. 4

   Serve hot.