Melt the butter in a pan, add the lamb and cook, stirring frequently, until the meat has browned all over.
Add the garlic and water and bring the mixture to a boil. Reduce to a simmer, cover and cook for 1 hour.
At the end of this time, uncover the pan and return to a boil.
Stirring constantly, slowly add the eggs in a slow stream then stir-in the lemon juice.
Reduce to a simmer then stir-in the chopped spinach, paprika, salt and rice. Cover the pan and cook gently for 30 minutes.About 10 minutes before you are due to serve stir-in the yoghurt and dill. Ladle into warmed soup bowls and serve.