Ingredients

• 400 g lamb shoulder
• 500 ml yogurt
• 2 tbsp all-purpose flour
• 1 piece egg yolk
• 1 piece onion
• 2 tbsp butter
• 1 tsp paprika
• 2 tbsp fresh mint
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Cook the lamb

   Cut lamb shoulder into 2cm cubes, removing excess fat. Place in a large pot with 1.5 liters cold water and 1/2 tsp salt. Bring to a boil over high heat for 2-3 minutes, then reduce to low heat and simmer for 60-75 minutes until meat is fork-tender. Skim foam regularly during first 15 minutes. Do not let it boil vigorously or the meat will become tough.

2. Prepare yogurt mixture

   In a large bowl, whisk together yogurt, flour, and egg yolk until completely smooth with no lumps. Add 1/2 cup of warm lamb broth gradually while whisking constantly for 2-3 minutes until mixture is silky. This tempering prevents curdling. Do not add hot broth too quickly or the yogurt will separate.

3. Sauté aromatics

   Finely dice the onion into 5mm pieces. Heat butter in a small pan over medium heat for 1 minute. Add diced onion and cook for 5-6 minutes until soft and translucent, stirring occasionally. Add paprika and cook for 30 seconds until fragrant. Do not let the onion brown or the paprika burn.

4. Combine soup base

   Remove lamb from pot and shred into smaller pieces using two forks. Strain the broth through a fine mesh sieve and return to pot over low heat. Slowly add the yogurt mixture while stirring constantly for 3-4 minutes until fully incorporated. The soup should look creamy and pale golden. Do not let it boil or the yogurt will curdle.

5. Add lamb and seasonings

   Return shredded lamb to the pot along with sautéed onion mixture. Season with remaining salt and black pepper. Simmer over very low heat for 8-10 minutes, stirring occasionally, until heated through and flavors meld. Taste and adjust seasoning as needed. Do not let the soup come to a full boil at any point.

6. Finish and serve

   Finely chop fresh mint leaves. Remove soup from heat and stir in half the mint. Ladle into warm bowls and garnish with remaining mint. Serve immediately while hot for 2-3 minutes to allow flavors to settle. Do not let the soup sit too long or it may separate upon reheating.

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