Ingredients
2 lb mutton or lamb shoulder or leg
(little over 1 lb without the bones)
1 large red onion
3 tablespoons oil
1 tablespoon sweet paprika
salt
1/2 teaspoon ground caraway seeds
2 cloves of garlic
1 teaspoon cherry pepper paste
1 bay leaf
4 medium potatoes
10 oz fresh or frozen string beans
3/4 cup sour cream
1 teaspoon flour
juice from A lemon
1 bunch of parsley

As it’s hard to find prepared mutton or lamb, start with de-boning the meat. Wash it and after removing all film and sinews cut into A” cubes. Clean and chop the onion, sauté in oil until glassy then add the meat cubes. Stir until all meat surfaces turn white, then sift on paprika. Pour a bit of water under it, spice with the salt, caraway seeds, crushed garlic and cherry pepper paste. Add the bay leaf. Cook, covered, over low heat until tender. Replace the water as it evaporates, by small amounts at a time. While the meat cooks, peel and cube the potatoes. Add it with the string beans to the soup. Add as much water as much soup is desired (approximately 1 1/4 quarts) and cook until done. Add spice to taste, thicken with smooth mixture of sour cream and flour. Boil for 1-2 minutes, add lemon juice as needed. Garnish with chopped parsley before serving.

Preparation time: 2 hours 30 minutes
One serving: 2736 kJ/654 kcal