Neck Lamb Soup with Ground Coriander (Düğün Çorbası)

1 neck of lamb
2 tbsp salt
1 tsp white pepper
1 tbsp ground coriander
2 tbsp butter
Bouquet garni (chopped carrot, courgette, onion, bay leaf, black peppercorns)
For the sauce:
5 tbsp flour
4 tbsp yoghurt
4 eggs
juice of half a lemon

First clean the neck of lamb well. Place the neck, bouquet garni and water in a pot and cook until the meat separates from the bone. Strain the stock and pick off the meat fiber by fiber. Place the meat stock on a burner. Add the meat, and then mix the sauce. Pour 2 or 3 ladlefuls of the hot stock into the ‘terbiye’ mixture and then add to the hot stock. Cook over low heat until the sauce reaches the right consistency and bring to a boil. Melt the butter in a skillet and sprinkle in the ground coriander; mix well add to the soup. Salt and pepper to taste and then serve