Shurpa is an oriental mutton dish with vegetables. It is a fragrant, rich broth in which vegetables and meat are cooked. The latter, when serving shurpa on the table, act as a side dish. Broth, vegetables and meat are always served separately, in different dishes. Especially tasty shurpa is obtained when it is cooked in a pot over the fire. In this case, it comes out unusually fragrant and tender.
It is necessary
-
- For a five-liter cauldron:
- 1 kg of fresh lamb;
- 100 fat tail fat;
- 1 kg of onions;
- 4 medium carrots;
- 2 eggplants;
- 500 g fresh tomatoes;
- 1 kg of potatoes;
- 4 bell peppers;
- 5 liters of water;
- Bay leaf
- greens
- salt
- black peppercorns;
- spices - zira
- barberry
- ground coriander.
- For the marinade:
- 500 g vinegar;
- 500 g of water;
- sugar
- salt to taste.
Instructions
Step 1
Prepare a cauldron, hang it over the fire and melt the fat tail fat in it.
Step 2
Rinse the lamb and cut into medium pieces. Fry the meat with spices over the fire until crusty. This will take 20 minutes. Remove the pieces of lamb from the cauldron. For shurpa it is necessary to take the vertebral part of the ram.
Step 3
Cut all carrots and only half of the onion into small cubes and fry them in a cauldron with fat tail fat until softened. Return the roasted lamb to the cauldron.
Step 4
Add chopped tomatoes, eggplant and bell peppers and continue to simmer.
Step 5
Prepare an onion dressing. To do this, chop the remaining half of the onion in long, thin strips, salt it, stir. Squeeze the onion vigorously with your hands and cover with the marinade: mix water, sugar and vinegar. Pickled onions are an essential component of shurpa. It will give it a slight sourness and break down the fat tail fat layer.
Step 6
Pour water into the cauldron and simmer the shurpa for about two hours under the lid. When boiling for the first time, remove the foam. The fire around the campfire should be small. At the end of cooking add coarsely chopped potatoes, peppercorns and bay leaves. Cook for another 20 minutes until the potatoes are fully cooked. Season with salt to taste. The final accord will be spices - a pinch of cumin rubbed in the palms, a few basil leaves, a little ground coriander.
Step 7
Serve the cooked shurpa on the table as follows: pour the broth into bowls, and put the meat and vegetables on separate plates. Be sure to serve pickled onions with this dish. It should be added directly to a bowl of broth and sprinkled with finely chopped herbs.
