Ingredients for Seasoned Lamb Meat Soup Recipe
750 g lamb neck
1 liter of broth
300 g onion (Chopped)
70 g butter
150 ml olive oil
100 g flour
10 g yogurt
60 g lemon juice
1 egg yolk
10 g of salt
3 g of black pepper
3 g of chili pepper
1 clove of garlic
50 g chickpeas (Boiled)
30 g wheat (Boiled)
How to Make Seasoned Lamb Soup?
After washing the lamb neck with cold water, put it in a bowl and leave it in cold water for 45 minutes, then drain the water.
Take the meat in a pot, add cold water again, add onion and salt and boil it for 3.5 hours on low heat. Reserve 1 liter of water for soup.
Separate the neck of the lamb from the bones and cut into wire or coarse pieces.
Take the butter and olive oil in a saucepan and add the flour and fry. Add the lint-free lamb, add the broth you have reserved, and cook on low heat for 25-30 minutes, then add the chickpeas and wheat to the pot.
Whisk the egg yolk, yoghurt and lemon juice in a bowl and add little by little from the boiling soup water to balance the temperature of the mixture, then slowly add it to the pot again.
Take the red pepper and garlic in a pan and fry them with butter and pour over the soup.
Serve hot. Bon Appetit.