100ggoat or sheep feta cheesecrumbled or mashed in a food processor
150ml (2/3 cup)hot water
8wholequail eggsyou can use 4 hen egg yolks
1tspblack, red, white pepper mixturefreshly ground
100ml (1/2 cup)warm water
2longpickled red horn peppers
Mix olive oil and coconut oil and add mashed garlic. Saute for 2-3 minutes at medium temperature. Now add well-chopped lamb cubes. Stir and let it brown. Add salt, red paprika powder, garlic, cinnamon and turmeric.
At this point, add 100 ml of water and bay leaves, Stir well. Cover the skillet with a lid. Let it cook for 15 minutes at low temperature.
While the meat is being cooked, prepare the creamy mushrooms. First, melt 2 tbsp of goat butter (or ghee) in a deep saucepan. Add crumbled feta and stir. Feta will melt and create a creamy sauce. Now add sliced mushrooms and mix well. Add half a cup of water and reduce the heat.
whisk quail eggs or just the yolks of hen eggs with freshly ground pepper mixture and nutmeg. You can use a hand mixer for better results. Add 150 ml of hot water slowly while still mixing. This will create Åggmjolk (milk of eggs).
Remove the mushrooms from heat and add the egg mixture. Stir well and return to very low heat. add 1 tbsp of sesame seeds. Let it thicken and remove from heat when you are satisfied with the creamy sauce texture.
In the meantime, your meat will be ready so you can add freshly chopped parsley leaves and dried thyme. Sprinkle with freshly ground black pepper.
Serve together on a plate and decorate with pickled red horn peppers. You can use any pickled vegetable of your choice, just make sure it doesn't contain added sugar.
In the photos sprinkled some aged goat cheese on top of the meat, you can use any aged cheese of your choice! This will add some fats and protein, but no carbs!