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Shredded lamb in a creamy yogurt and lemon broth with warm paprika butter.
Place lamb and water in a pot. Bring to a boil, skim and simmer gently, partly covered, for 90–120 minutes. Top up with hot water if necessary.
The meat separates readily with a fork.
Lift out the lamb, shred it and strain the broth into a clean pot. Return the shredded meat to the broth.
Whisk flour, yogurt, yolk and lemon juice until smooth. Whisk in a few ladles of hot broth gradually, then pour back into the pot while stirring.
Cook over low heat for 10 minutes, stirring and avoiding a vigorous boil. Season to taste.
Stir gently until the soup reaches at least 160°F without a hard boil.
Melt the butter in a small pan. Stir in paprika for a few seconds, remove from the heat and drizzle over the soup. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Cook the lamb until it pulls apart easily. Temper the yogurt mixture gradually and finish over low heat to keep the broth smooth.
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