Elbasan Tavasi

Lamb Chops in Yoghurt Sauce

Preparation info
  • To Serve


    • Difficulty


Appears in

By Nevin Halici

Published 1989

  • About


  • 5-6 loin chops
  • vegetable ingredients for meat stock
  • salt to taste


Put the chops in a heavy pan and brown them without fat for 4-5 minutes until the juices are absorbed. Add the vegetables and water to cover. Cover the pan and cook for 1–1½ hours until the meat is really tender. Add salt, remove from the heat after 5 minutes, and lift out the meat.

Whisk the yoghurt and flour thoroughly in a small saucepan. Add the egg yolks and whisk again.