Lamb and Vegetable Puree Ingredients:
~400 gr gr lamb, cut in cubes
1 + 1 cup warm water
1 small onion, peeled
1 small carrot, peeled, cut in small cubes
1/4 small celery root, peeled, cut in small cubes
1 Bay leaf
1/4 tsp clove
2 tbsp flour, all purpose
1/4 cup milk
2 tbsp creamy yogurt
2 small zucchini, peeled, cut in half lengthwise, then cut in half
1 medium tomato, peeled, discard the seeds, cut in small cubes
2 tbsp crushed tomato, canned
4-5 fresh mint leaves
1 tbsp butter
Cook the lamb cubes with their own juice. Then add 1 cup of hot water, cook over medium-low heat until most of the water evaporates. Add 1 cup hot water, onion, carrot, celery, Bay leaf, clove, salt and pepper, stir and close the lid. Cook until the vegetables are softened for about 30 minutes at medium-low heat.
Remove the lamb cubes from the pot, put aside. Discard the Bay leaf. Strain the cooked vegetables. Now, the vegetable puree is ready:) Put back the vegetable puree and the lamb cubes into the pot. To prepare the sauce; whisk the flour and milk in a bowl, pour into the pot, stir. Cook until it gets enough thickness at low heat, stir occasionally. Turn the heat off. Add the creamy yogurt in it, stir. Keep it warm.
Meanwhile cook all the Vegetable Ingredients in a medium size pot with the lid until all the vegetables are tender.
Place the lamb in a deep serving dish. Arrange the vegetables on the top. Serve the White Kebab while still warm.