Preparation

Put the water, flour and lemon juice in a deep bowl. Strip the leaves of their thorns, peel the roots and remove their central woody portion. Chop the cleaned golden thistle into 4-5 cm pieces and place in this water. (You can also use pre-cleaned golden thistle).

Heat the olive oil in a saucepan, add the cubed lamb meat and sauté until brown. Add the chopped onion, garlic and salt and cook for 4-5 minutes. Cover the meat with water and cook until soft.

In the meantime prepare the sauce. Place the juice of 1 lemon and 1 tbsp of flower in a bowl and whisk until smooth.

Add the strained golden thistle to the meat. Add the sauce and cook a little longer if needed, then serve.