- Wash, clean and divide the lamb meat into portions.
- Finely chop the dry onions and slice the spring onions.
1. Heat the oil on high and brown the meat pieces well on both sides.
2. Add the onions. Stirr occasionally so as not to burn.
3. Once transparent, sprinkle with some flour and deglaze with white wine. Let the wine boil until the alcohol evaporates.
4. Add water, the bay leaves, and seasoning and let it simmer in low heat for about 1 ½ hour.
5. In th meantime peel and stone the plums and blanch them slightly. About 20 minutes before the meat finishes boiling , add the 20 plums in the casserole with the lamb pieces to boil and mash the rest of the fruit.
6. Beat the egg yolks with the plum pulp and slowly add some meat stock obtained from the lamb boiling, stirr them all together.
7. Add the mixture to the casserole
8. Beat the egg whites and add them to the casserole but without reaching the boiling point as the sauce will get lumpy.
