Sour lamb soup

8 cups of water
1 pound lean lamb, cut into 1 inch cubes
1 large onion diced
2 carrots peeled and sliced thin
1/4 cup long grain rice
salt to taste
2 Tbls flour
2 eggs
3 Tbls yogurt
2-3 Tbls apple cider vinegar
3 Tbls minced levistan (if levistan not available, use fresh tarragon, if tarragon is dried try to soak in vinegar for 1 day before use)

In a large soup pot bring water with salt to a boil, add lamb cubes and cook for 15 minutes. Add onion, carrots and rice. Cook uncovered for 30-40 minutes over low heat until meat is very tender. Mix the 1/2 cup of water, flour, yogurt and eggs together until the mixture is a smooth paste. Add to the mixture 1 cup of soup and mix well. Take the soup pot off the heat and set aside, pour the mixture into the soup while stirring carefully. Add the levistan (or tarragon) and the vinegar. Do not boil further. Serve hot with preferably some slices of jalopeno pepper on the side.