How to cook
Wash the mutton legs, pour cold water over them and along with a stalk of celery and black peppercorns put them on a moderate heat to boil, until the meat separates from the bone - about 2 hours depending on the strength of the heat.
You can boil it for 3 hours on low heat. You should add water from time to time when its level drops, the meat should always be covered with liquid.
Strain the broth, remove the legs and leave them to cool and cut them into small pieces. Finely chop the onion or grind it in a blender along with the garlic. Grate the tomatoes on a fine grater and cut the carrots into small cubes.
Heat the oil and fry the carrots with a little salt. Once the oil changes its color and they soften, add the grinded onion and garlic, stir for a minute or two and add the tomatoes.
After another two minutes, pour the broth, add the meat pieces and when the liquid boils, add the rice, more salt (according to your taste) and mint.
Boil for about 15-16 minutes. It is not necessary for the rice to soften too much, as in the hot liquid it will continue to swell up and cook even if removed from the heat.
Remove the soup from the heat and thicken it with the beaten yogurt, egg yolks, lemon juice and salt.
Serve the mutton leg soup hot.
The mutton leg soup is ready.