How to make
Boil the lamb and the innards, debone the meat and strain the broth. Chop the innards into cubes, tear the meat into pieces. Dice the onions, carrot and celery, then the garlic finely.
Braise them along with the chili pepper in the heated butter and oil. Add the flour and tomato paste. Braise briefly.
Gradually add the broth and leave it to simmer. Add the meat, offal and rice. Leave on low heat until the rice is boiled.
Beat the egg well, pour it into the soup in a thin trickle, through a sieve. Thick threads are going to form (kind of liked a curdled thickening agent). Remove the soup from the stove and season with salt and black pepper to taste.
