Lamb shurpa
15 servings
280 minutes
Bulat Ibragimov shared the recipe with us.
1
Soak the chickpeas in cold water overnight.
- Chickpeas: 100 g
2
Place the meat on a baking sheet and send it to the oven preheated to 240 degrees on the grill mode for 20-25 minutes.
- Lamb shanks: 4 pieces
- Lamb ribs: 300 g
- Scrag: 1 kg
3
Transfer the browned pieces of meat to cold water (5L), and pour the meat juice from the tray into the pot to preserve the flavor of the meat.
- Lamb shanks: 4 pieces
- Lamb ribs: 300 g
- Scrag: 1 kg
4
Add two halved onions, two carrots cut into quarters, two halved garlic heads, peppercorns (0.5 tsp), bay leaves (2 pcs), and stems of greens to the broth.
- Onion: 2 heads
- Carrot: 4 pieces
- Garlic: 2.5 heads
- Green: to taste
5
Bring to a boil and simmer for 2.5-3 hours on low heat.
6
Remove the meat and vegetables from the broth. The vegetables have given all their flavor and are no longer needed.
7
Drain the water from the chickpeas and add them to the broth, also add the whole peeled potato.
- Chickpeas: 100 g
- Potato: 700 g
8
Cut the carrot into thick rings and add it to the broth.
- Carrot: 4 pieces
9
Crush coriander and cumin (1 tbsp each) with your palms and add to the broth. Cook on low heat for 30 minutes.
- Coriander seeds: 1 teaspoon
- Cumin (zira): 1 teaspoon
10
Remove the stems and cores from the peppers and chop them coarsely.
- Sweet pepper: 2 pieces
11
Chop 4 cloves of garlic coarsely, add a little salt, and crush.
- Garlic: 2.5 heads
12
Add pepper and garlic to the soup, and return the meat. Cook for another 30 minutes until the potatoes are done.
- Sweet pepper: 2 pieces
- Garlic: 2.5 heads
- Lamb shanks: 4 pieces
- Lamb ribs: 300 g
- Scrag: 1 kg
13
Finely chop the parsley and dill, add them to the soup at the very end, season the soup with salt to taste, and serve.
- Green: to taste
- Salt: to taste
- Ground black pepper: to taste