In Romanian: Miel in sos de iaurt



  1. Fry the lamb pieces in butter.
  2. When golden brown, add a few tablespoons of water and simmer, covered, until the meat is almost done (if necessary, add some more water).
  3. Make a paste from yoghurt and flour, adding the yoghurt a little at a time and stirring.
  4. Pour this paste over the lamb pieces.
  5. Add the dill and salt and let simmer a little longer until the meat is done.
  6. Serve with polenta.

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