Best Lamb Soup Recipe

Lamb consumes and used to cook in various recipes in Albanian culinary, like Albanian grilling, roasted, and soups.
Moreover, this recipe is the Best Lamb Soup Recipe in the Albanian South regions, also known as Shqeto with Lamb Meat, in the Permeti region.
Below, I’ll show you step by step all the procedures and techniques to rich the right original taste of this traditional dish.

Ingredients for 4 Servings.

• 600-800 g lamb in pieces
• one medium onion
• 1 tbsp all-purpose flour
• one glass of milk (250-300 ml)
• 1-egg
• 1-lemon (juice)
• 20-30 g unsalted butter
• 1 tbsp olive oil
• 2-3 tbsp finely chopped parsley
• salt, pepper

Directions

1. First, wash the lamb, dry it, and cut it into pieces. Also, finely chop the onion.
2. Next, in a non-stick pan, add butter, oil, and the finely diced onion, and stir-fry for 2-3 minutes in medium heat, until golden.
3. Also, add the lamb and stir-fry until the meat changes the color from all sides. Add a little salt to the lamb.
4. Next, add the flour and cook in low heat for 3-4 minutes until golden.
5. Add the milk and mix in low heat until creat a smooth cream. Mix carefully, not let the flour stick at the bottom of the pan.
6. Add a glass of warm water, and cook the lamb in the milk sauce for 50-60 minutes, keeping low heat. You can add some other warm water if the lamb needs more time to cook and if you don’t prefer the soup too thick.
7. Once ready, in two small bowls, separate the yolk from the white. So, start to beat the white of the egg until to create a white foam. Add the yolk and mix to create a homogeneous mixture.
8. Also, add to the egg mixture the lemon juice. If you don’t prefer to saur, add only 1/2 of lemon juice and let the other half apart to use later if needed.
9. Then, beat the egg and lemon juice until creating a cream liquid.
10. Next, take a dipper of the hot cooked lamb sauce and add little by little to the egg mixing fast. In this way, the egg liquid temperature will go close to the boiled lamb sauce. Furthermore, we apply this technique to have a homogeneous soup and don’t permit the white of the egg to coagulate separately in the soup.
11. Then, add the egg and lamb mixture to the soup and cook for another 1-2 minutes until the soup boil.
12. Season it with salt, pepper, and finely chopped parsley.
13. Transfer the lamb soup to a hot soup dish and serve it warm, with crusty bread and garnish with chopped parsley.

Bon Appetit!