Partially cook the meat in butter for 7 or 8 minutes. Add the water and salt. When the water boils, remove the scum. Cook 45 minutes on a low heat. Add the diced carrots and onions. Cook 30 minutes more.

Place the meat, carrots and peas in an oven dish, keeping the sauce separate.

Blend the sauce in which the meat was cooked. If the sauce fills more than 2 and 1/2 glasses, reduce it. In a small saucepan carefully mix the yoghurt and flour. To this mixture add the sauce from the meat which has been brought to a boil. Stir. Boil on a low heat for 10 minutes then remove from the heat.

While stirring constantly, add the 2 egg yolks. Pour this sauce over the meat. Place in the oven for 7 or 8 minutes until the sauce turns golden brown.