Paloc soup

500 g/1 lb leg of mutton (or beef: shin or sirloin)
500 g/1 lb french beans (sliced)
3-4 medium potatoes (diced)
1 small chopped onion
1 tablespoon lard
1 teaspoon paprika
a piece of bay leaf
pinch of ground caraway seeds
ground pepper
salt
Ingredients for roux
1 tablespoon lard
1 tablespoon flour
2 tablespoon sour cream

1. If you find the taste of mutton too strong, blanch it in a boiling water before cutting into small cubes.
2. Fry the onion in 1 tablespoon lard until transparent. Remove from the heat and sprinkle with paprika. Add the meat, season with ground pepper, salt caraway seeds and bay leaf, and add 200 ml/one third pint water. Cover and braise slowly. When the meat is tender, add the french beans and then the potatoes, 10 minutes later. Cover with 1 litre boiling water and leave to simmer.
3. Prepare light roux from the lard and flour, stir in the sour cream until smooth, then pour into the soup and add the sour cream.