Fennel with Lamb Meat
- By Dr. Ayfer TAN, BFN Turkey
INGREDIENTS
1 bunch of fennel leaves
250g of lamb meat (cubed)
1 onion
3 cups of hot water
Olive oil
Salt
For the sauce:
1 egg
1 tbsp of yoghurt
1 tbsp of white, all-purpose flour
Juice of half a lemon
Remove the hard stems. Chop the remaining stems and leaves finely. Place the meat in a saucepan and brown for a few minutes. Stir in the onions and cook for two or three minutes. Add the chopped fennel leaves and sauté for an extra two to three minutes. Add water and cook until the meat and fennel are tender.
While the meat is cooking, prepare the sauce. Place the ingredients into a deep bowl and whisk until the mixture is smooth.
After cooking the meat, take a ladle of juice from the pan and add to the sauce and stir quickly. Repeat the process twice. Then mix this sauce into the pan with the meat and boil over low heat until the sauce begins to thicken. Remove from the heat and season. Serve hot.
