Düğün Çorbası (Turkish Wedding Soup with Lamb and Yoghurt)

Ingredients

• 400 g diced lamb shoulder
• 1 onion
• 1 carrot
• 1200 ml lamb stock
• 2 tbsp plain flour
• 2 egg yolks
• 300 g natural yoghurt
• 1 lemon, juiced
• 30 g unsalted butter
• 1 tsp sweet smoked paprika

Method

1. 1

   Put the diced lamb shoulder, onion and carrot into a large pan, cover with the lamb stock and simmer gently for 1 hour, or until the lamb is completely tender, skimming off any foam.

2. 2

   Lift out the lamb, carrot and onion. Shred the lamb finely with two forks and finely chop the carrot and onion; discard any large pieces of fat. Return the shredded lamb and vegetables to the strained stock.

3. 3

   Whisk the plain flour, egg yolks and natural yoghurt together in a bowl, then slowly whisk in a ladleful of the hot stock to warm it through.

4. 4

   Pour the yoghurt mixture back into the pan, whisking constantly, and simmer very gently for 8 minutes until thickened; do not let it boil hard or the yoghurt will split.

5. 5

   Stir in the lemon juice and season with salt and black pepper.

6. 6

   Melt the butter with the smoked paprika until foaming and swirl over each bowl to serve.