Cut the lamb into pieces, wash and dry the lamb offal, and then chop it. In a pot, pour hot water over the meat and giblets and put them to boil. Periodically, remove the foam.
Chop the onion and chili peppers finely and add them to the soup. Put the butter in a pan and fry the flour until lightly golden. Add a little of the broth, dilute it and then pour it into the soup. If necessary, add more hot water and let it boil a few minutes.
Thicken the Kurban soup with the beaten egg, which you need to curdle. Remove from the heat, sprinkle with finely chopped spearmint and parsley and serve.