* 900g boneless Shoulder or neck of Lamb, cut into large cubes
* 3.5 Litres Lamb stock
* 2 Bay leaves
* 1 large Hamburg Parsley, peeled and chopped
* 3 medium Carrots, peeled and chopped
* 2 sticks Celery, chopped
* 4 Cloves Garlic, finely chopped
* 2 medium Tomatoes, peeled, seeded and chopped
* 60ml Oil or melted Lard
* 3 medium Onions, chopped
* 1 medium Green pepper, chopped
* 15g Plain flour
* Salt, Black pepper and Paprika to taste
* 2 large Egg yolks
* 225g Sour cream

===Method===
* Put the Lamb in a Saucepan with the Stock and the Bay leaves.
* Bring to a Boil, skim, reduce heat and Simmer.
* Add the Hamburg Parsley, the Carrots, the Celery, the Garlic and the Tomatoes.
* Return to the Boil, reduce heat and continue to Simmer for 2 hours or until Meat is tender.
* Meanwhile, make a Roux by heating the Oil or Lard in a medium Saucepan.
* Add the Onions and the Green pepper, and Saute until tender.
* Add the Flour gradually, stirring constantly until light Brown (about 4 minutes).
* Season with Salt, Pepper and Paprika.
* Add a little of the hot Stock from the Soup to the Roux mixture and stir constantly smooth.
* Pour the Roux mixture into the Soup pot, mixing thoroughly and Simmer until dissolved, about 15 minutes.
* Turn heat off and remove Soup from burner.
* Beat 2 large Egg yolks until thick.
* Add the Sour cream and mix thoroughly.
* Mix the Egg yolks with a little hot Soup, stirring constantly until smooth.
* Pour the Egg yolks into the Soup, stirring until the soup has thickened slightly.
* Remove the Bay leaves and serve in warmed bowls.

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