1. Boil the soy strips for 10 minutes in 1 liter of water, along with the lamb flavor seasoning.
2. Strain, reserving separately, the strips and the water.
3. In a frying pan, place a little oil and brown the soy strips until they take on a soft golden color. Set aside.
4. In the same pan, add oil again and brown the garlic, almonds and bread.
5. Transfer them to a mortar and pestle and mash into a paste. Set aside.
6. In the same pan, brown the chopped onion, with the bay leaf until the onion is translucent.
7. Add the reserved soy strips.
8. Add the paprika while stirring, so it doesn't stick.
9. Add the reserved lamb-flavored broth and cook until it reduces considerably.
10. Add the paste from the mortar, stir and cook for 2 more minutes.