1 kg (2 lb) boned shoulder of lamb, trimmed and cubed
5 g (1 tsp) salt
10 g (1 tbsp) dried tarragon or 15 g (2 tbsp) fresh, chopped
600 ml (1 pt) water
1 medium onion, chopped
40 g (1 1/2 oz) butter or margarine
25 g (1 oz) flour
15 ml (1 tbsp) tarragon vinegar
1 egg yolk
150 ml (1/4 pt) sour cream
pepper
5 g (1 tsp) salt
10 g (1 tbsp) dried tarragon or 15 g (2 tbsp) fresh, chopped
600 ml (1 pt) water
1 medium onion, chopped
40 g (1 1/2 oz) butter or margarine
25 g (1 oz) flour
15 ml (1 tbsp) tarragon vinegar
1 egg yolk
150 ml (1/4 pt) sour cream
pepper
method
1. Put the lamb into a large pan with the salt, tarragon, water and onion.
2. Bring to the boil and then cover and simmer for about 1 hour, or until the meat is tender.
3. At this stage you might care to cool the lamb overnight and skim off the fat before continuing.
4. In a clean pan melt the butter and stir in the flour off the heat.
5. Add a little stock from the meat and stir it in well to make a smooth sauce.
6. Return this mixture to the meat and add the vinegar. Cook for 5 minutes.
7. Mix the egg yolk into the sour cream. Add several spoonsful of the hot liquid, a little at a time, and then return the mixture to the pan on a very gentle heat.
8. Stir well.
2. Bring to the boil and then cover and simmer for about 1 hour, or until the meat is tender.
3. At this stage you might care to cool the lamb overnight and skim off the fat before continuing.
4. In a clean pan melt the butter and stir in the flour off the heat.
5. Add a little stock from the meat and stir it in well to make a smooth sauce.
6. Return this mixture to the meat and add the vinegar. Cook for 5 minutes.
7. Mix the egg yolk into the sour cream. Add several spoonsful of the hot liquid, a little at a time, and then return the mixture to the pan on a very gentle heat.
8. Stir well.
serving amount
serves 6
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