3 soupspoons cream
4 soupspoons yoghurt
6 soupspoons flour
2 egg yolks
2 large onions, chopped
3 cloves garlic, crushed
1 teaspoon saffroon
60 gr butter
1 coffeespoon black pepper
1 coffeespoon red pepper
1 soup spoons salt
60 gr almond, grated
150 gr tomatoes, skinned, seeded, chopped
1 teaspoon thyme
1 teaspoon mint
1 teaspoon chilli red pepper
1 soupspoon lemon rind, grated

– In a large saucepan melt butter over medium heat. Add onion and garlic, roast 5-6 minutes stirring constantly until soft and golden.
– Add tomatoes and lemon, cook 7-8 minutes stirring constantly.
– Lower heat, add almond and saffroon. Stir. Add chilli pepper, black pepper, red pepper and salt. Cook about 3 minutes, stirring constantly. Remove from heat.
– Meanwhile, place cream in a bowl. Add yoghurt, thyme and mint. Whisk with a fork. Pour over saucepan and stir with wooden spoon about 2 minutes.
– Place egg yolks in another bowl. Add flour. Whisk with a fork. Pour over saucepan and stir well with wooden spoon about 3 minutes.
– Pour over the lamb fillet and roll wrap up.


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