Instructions

1. In a large pot, combine the lamb shoulder and water. Bring to a boil over medium-high heat.
2. Once boiling, reduce heat to low and skim off any foam that rises to the surface.
3. Add the chopped onion, carrots, potatoes, and green bell pepper to the pot. Stir to combine.
4. Stir in the tomato paste, bay leaves, black pepper, and salt to taste.
5. Cover and let the soup simmer for about 1 hour, or until the meat is tender.
6. In a small bowl, whisk together the flour and lemon juice with a bit of cold water to form a smooth paste.
7. Remove the bay leaves from the soup. Slowly add the flour and lemon juice mixture to the pot, stirring continuously to avoid lumps.
8. Simmer for an additional 15-20 minutes until the soup thickens slightly and is well combined.
9. Taste and adjust seasoning if necessary before serving.
10. Serve hot, garnished with fresh parsley if desired.