Celery Stew with Lamb

1 medium celery root, peeled and cut in bite sizes

1 1/2 or 2 cups water with 1/2 lemon juice

150 gr lamb, cut in cubes

1 cup hot water

1 small carrot, peeled, washed, sliced

2 tbsp butter

1 tbsp flour

Salt

Pepper

1 egg yolk

Garnish:

1 tbsp dill, chopped

Wash the celery pieces and soak using the 1 1/2 or 2 cups of water with lemon juice to prevent them from darkening.

Meanwhile cook the lamb cubes with their own juice. Then add 1 cup hot water and cook over low heat until the lamb pieces are tender. Then add the celery pieces with the 1 1/2 or 2 cups water with lemon juice, carrot, butter, flour, salt and pepper, stir. Put the lid on and cook for about 20 minutes over medium heat until the celery pieces are softened.

Whisk the egg yolk in a small bowl. Take a ladle of juice of the dish and blend well with the egg. Slowly pour this mixture into the pot while stirring. Cover the lid and simmer for about 3-4 minutes. Sprinkle some dill all over and serve.

2-3 servings.