Back to 6 servings Soup 800 g lamb on the bone, shoulder or neck chops 1 medium onion, peeled and left whole 1.5 liters cold water, about 6 cups 1 teaspoon salt, plus more to taste Thickening 3 tablespoons all-purpose flour, about 25 g 1.5 cups full-fat strained yogurt, about 400 g 2 large egg yolks 0.5 lemon, juice of, plus extra to serve Pul biber butter 40 g unsalted butter 1 tablespoon pul biber, Aleppo-style chili flakes Soup freshly ground black pepper, to taste
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1 Step 1: Place the lamb, whole onion, salt and cold water in a large heavy saucepan over medium heat. Bring slowly to a boil, skimming off the grey foam, about 10 minutes.2 Step 2: Reduce the heat to low and simmer gently, partly covered, for 1 hour 15 minutes, until the meat is very tender and the broth is rich.3 Step 3: Lift out the lamb and onion and discard the onion. Strain the broth into a clean pan and keep it warm. Shred the meat off the bones and return it to the broth.4 Step 4: Whisk the flour smoothly into the yogurt in a bowl. Beat in the egg yolks and lemon juice until pale and even.5 Step 5: Temper the yogurt mixture by whisking in a cupful of hot broth, then another, until it is warm and fluid.6 Step 6: Pour the tempered mixture slowly into the broth and meat over low heat, stirring constantly. Cook 8 to 10 minutes without letting it boil, until it thickens to a light cream that coats a spoon. Season with salt and pepper.7 Step 7: Melt the butter in a small skillet set over medium heat and let it bubble until it smells nutty, 1 to 2 minutes. Stir in the pul biber and cook 20 to 30 seconds, just until the butter turns a deep red. Take the pan off the burner right away so nothing scorches.8 Step 8: Divide the soup among heated bowls. Drizzle each serving with the red pul biber butter and bring lemon wedges to the table for squeezing.getsaucepan.com/r/e3fa64a5-4e65-5619-835b-27099122d1af
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