Dugun or Wedding Soup
500gr of Mutton diced small
1 whole peeled onion
1 whole peeled carrot
4 tablespoons of Flour
6 tablespoons of Butter or Margarine
3 Egg Yolks
Juice of 1 lemon
1 teaspoon of Salt
1 teaspoon of Chilli Powder
3 litres of Water
How to prepare
Put the water in a pan, add the meat, whole onion and carrot cover and cook n low for approx. 2 hours or until the meat is tender.
Remove the meat and tear it into very fine pieces and place back in the pan.
Melt the butter or margarine in another pan, add the flour and cook for stirring constantly for 2-3 minutes.
Stir in the stock from the mutton very slowly and mix constantl, then cover and allow it to simmer.
In a bowl beat 3 egg yolks and the lemon juice togethere well then pour into the sooup very slowly and turn off the heat.
The soup is ready to be served.
Traditionally this soup is served decorated with butter and chilli powder: melt 2 tablespoons of butter in a pan, then add the chilli and as soon as it starts to bubble remove from the heat and drizzle over the soup.