Indian Lamb Soup

Such mutton soup is a traditional food in Northern India. His culinary recipe has not changed for centuries, and now it is prepared in the same way as in ancient times, with only minor variations.
All ingredients except flour and ground black pepper are boiled in salted water for about two hours. The meat should be very boiled and begin to lag behind the bones. By this time, only half of the water should remain in the pan. Although it will no longer be water, but a dark fatty, very rich broth. Filter the broth through a piece of gauze folded in half.We postpone the pieces of mutton, and we grind all the grounds remaining in the gauze through a metal sieve. You should get a homogeneous gruel. We send it back to the broth and put it on the fire. In cold water, we dilute barley flour, and carefully pour it into the boiling soup, stirring constantly. The flour should be brewed, and the soup should become thick. Then we fill the soup with salt and pepper to taste, and put pieces of lamb in it. Then cook for another five minutes.
Served with finely chopped herbs - dill, parsley, green onions.