Sorpa (light lamb broth)

Instructions

1. Quickly brown the lamb pieces in the oil in a large pot.
2. Cover with cold water, bring to the boil and skim the surface carefully.
3. Add the whole onions, the carrot, the bay leaf and the peppercorns, then simmer covered for 1 hour 15 minutes.
4. Add the peeled potatoes cut into large chunks and cook for 20 minutes.
5. Season to taste and remove the meat to serve separately.
6. Ladle the broth into bowls and add the finely chopped fresh dill before serving.