Serves: 4


1kg lamb shoulder on the bone

2 carrots, chopped

3 spuds, chopped not peeled

1 cinnamon stick

2 cloves garlic

approx. 1.5ltr lamb or chicken stock (fresh preferably)

50g flour

5g chilli flakes

10g smoked paprika

75g Greek yoghurt

1 egg yolk

juice and zest 1 lemon


1. Seal the lamb on all sides

2. Add the vegetable, cinnamon and garlic

3. Cover with stock, bring to the boil. Scoop off any scum

4. Cover and simmer for at least 3 hours (or in the oven at 160C)

5. Strain the stock into a clean pan

6. Cut the meat into big chunks

7. Whisk the flour, chilli, paprika, yoghurt, egg yolk and lemon

8. Add about 125ml of the hot stock

9. Whisk this into the rest of the stock and simmer and stir

10. Put big chunks of lamb into various deep bowls, ladle on the hot soup

11. Garnish with mint, rosemary, parsley and yoghurt

12. Serve with hot bread