Cut mutton meat along with bones into large pieces and top with 6-8 cups of cold water. Boil on medium heat for 60 minutes. Add the onions to the boiling mutton - chopped coarsely and the carrots and celery diced into small cubes.
Season with salt and powdered chili peppers and boil until the vegetables and meat are soft. Debone the cooked meat and chop it into small pieces, put them back in the boiling soup.
Beat the eggs, add them into the broth through a sieve or colander. Heat the butter briefly, add the paprika and fry, taking care not to burn it.
Pour this prepared roux into the soup and remove from the fire.
Before presentation, you can sprinkle it with fresh spearmint.