From Creole by Babette de Rozieres, with sauteed kale on the side. Creme fraiche, butter and egg yolks make the sauce silky smooth, and a generous pinch of turmeric gives the dish a vibrant golden color. I reduced the amount of wasabi by quite a lot however. Two teaspoons and the dish was already quite pungent. When cooking the lamb, no water is added to the pot, but onions keep the meat moist while braising for 45 minutes. I was surprised that this simple sauce made for such flavorful eating and will double the amount next time.