Agneshko s Zeleno Luk i Yaytsa (Bulgarian Lamb with Spring Onions and Egg)
Tender lamb stewed with a mass of spring onions and dill, finished with a silky egg and yoghurt sauce.
- Time2 hr
- LevelMedium
- Costabout £3.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 800kcal
- 36.3gcarbs
- 15.8gof which sugars
- 51.4gfat
- 21.7gsaturates
- 49gprotein
- 9.7gfibre
- 2.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large heavy pot over a high heat. Brown the lamb in two batches, 5 minutes each, then lift out.
10 min - 2
Add the onions and half the spring onions and cook for 5 minutes, until soft. Stir in the paprika, then return the lamb.
- 3
Pour in the water, add the salt and pepper and bring to a simmer. Cover and cook very gently for 1 hour 15, until the lamb is tender.
75 min - 4
Stir in the rest of the spring onions and half the dill and cook for 10 minutes.
10 min - 5
Whisk the eggs, yoghurt and cornflour in a bowl. Slowly whisk in 5 tablespoons of the hot cooking liquid, then pour the mixture into the pot, stirring gently.
- 6
Warm over the lowest heat for 3 to 4 minutes without boiling, until the sauce is thick and creamy. Stir in the lemon juice and scatter over the rest of the dill.
3 min 30 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
