Shurpa is a hearty and flavorful lamb soup that is popular in Central Asian and Middle Eastern cuisines, particularly in Uzbekistan. It is a comforting dish that is perfect for colder weather. Here's a recipe to help you make a delicious lamb shurpa:
Ingredients:
1-1.5 pounds lamb, cut into chunks (you can use lamb shoulder or leg)
2-2 tablespoons vegetable oil
3-1 onion, finely chopped
4-3 cloves garlic, minced
5-2 carrots, sliced
6-2 potatoes, peeled and cubed
7-1 bell pepper, diced
8-1 tomato, diced
9-1 tablespoon tomato paste
10-1 teaspoon ground cumin
11-1 teaspoon paprika
12-1 teaspoon dried thyme
13-1 bay leaf
14-6 cups beef or vegetable broth
15-Salt and pepper to taste
16-Fresh herbs (such as parsley or dill) for garnish
Instructions:
*Heat the vegetable oil in a large pot or Dutch oven over medium heat.
*Add the lamb chunks to the pot and cook until browned on all sides. Remove the lamb from the pot and set it aside.
*In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
*Add the sliced carrots, cubed potatoes, diced bell pepper, and diced tomato to the pot. Stir well to combine.
*Stir in the tomato paste, ground cumin, paprika, dried thyme, and bay leaf. Cook for a couple of minutes to allow the flavors to meld together.
*Return the browned lamb to the pot and pour in the beef or vegetable broth. Season with salt and pepper to taste.
*Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have developed.
*Skim off any excess fat or impurities that rise to the surface during cooking.
*Remove the bay leaf from the pot and discard it.
*Serve the shurpa hot, garnished with fresh herbs such as parsley or dill.
Shurpa can be enjoyed on its own or served with crusty bread or rice. It's a satisfying dish that will warm you up with its rich flavors.
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