Ashy sorpa

• 750 g (1½ lb) lamb
• 75-100 g (2½-3½

Cut the lamb meat from the bones. Cover the lamb bones with boiling water and boil to make a stock. Cut the lamb meat into thin narrow strips and fry in the melted fat for 10-15 minutes. Add the onions and radishes, diced, and continue to fry gently for another 20-25 minutes, adding a little stock if needed as the liquid evaporates; add the tomatoes, cut into quarters, towards the end.