How to make
The lamb offal are boiled and finely chopped and the broth is strained.
The onion, the tomato and two stalks of the spring onions are grinded and fried in the oil. Grate the carrot on a fine grater and chop the other stalk of spring onion and add them into the mixture.
Pour the broth over the fried vegetables, season with salt, black pepper and a spoonful of mint and boil for 15 minutes with the lid on. Water can be added for dilution, if necessary.
Add the frozen broad beans and chopped offals and boil for another 15-20 minutes or as directed on the bag of beans. You can also use fresh, pre-boiled broad beans.
The soup is pulled away from the heat, more aromatic mint is added, a spoonful of vinegar and it is left for 5 minutes, so that the temperature can lower.
For the thickener the yolks are beaten with the yogurt and a pinch of salt. Two or three ladlefuls of the lamb soup broth are added to them to even out the temperatures, then everything is poured back into the pot.
The lamb soup with broad beans is served hot with spicy marinated peppers.
Enjoy your meal!
