How to make
Before you blanch the dock, clean and strain the leaves.
Wash the lamb meat, pour water over it and bring to a boil. Then pour out the water and pour in 6 1/5 cups (1.5 L) warm water and bring to a boil (save the broth).
Take it out of the broth, dry the meat and braise lightly in a little oil.
In the same oil, braise the chopped onions, dock and spearmint. Add black pepper and salt to taste, paprika and flour.
Pour in 3-4 cups of broth and boil until ready. You can top up with a little broth or warm water if needed.
