Ingredients: 1 head of a lamb (or 500 gr. meat from the shoulder), bunch of parsley, salt, black pepper, 1 coffee spoon of flour, and little red pepper, which is optional. Then you let the ingredients boil. Near the end add the chopped parsley and the beaten egg with lemon.
Preparation: The head of the lamb is boiled in salted water until the meat starts falling of the bones. The boneless meat is then put into the stew, if needed you can pour more water, spoonful of flour mixed with water, and red pepper, which, as mentioned, is optional. Let this mixture to boil. In the end add the chopped parsley and the beaten egg with lemon.