Traditional Bosnian Begova Čorba

Method

1. Dice lamb into cubes and season with salt and pepper.
2. In a pot, sauté onion, garlic, carrot, and celery until softened.
3. Add lamb and cook until browned. Stir in tomato paste and cook for 2 minutes.
4. Add water and bring to a boil. Simmer for 1 hour until lamb is tender.
5. Stir in yogurt and tomato. Cook for 5 minutes.
6. Garnish with fresh dill and serve.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.