Shurpa is an oriental dish made from meat, mainly lamb, with the addition of a large amount of aromatic spices. Usually, the broth is poured into bowls, and the meat with vegetables is laid out on a separate plate. But you can serve the whole shurpa. There are many recipes for this dish, one of the best is Uzbek lamb shurpa with peas.
It is necessary
-
- 500 g fresh lamb with bones
- half a cup of peas
- 5 potatoes
- 2 carrots
- 2 large onions
- 2 root vegetables of a white turnip. 2 pieces of bell pepper (red and green)
- 1 pod of red hot pepper
- 3 fresh tomatoes
- parsley and cilantro
- salt
- zira.
Instructions
Step 1
Soak the peas for a couple of hours. Divide a piece of fresh lamb (do not take frozen) into small pieces so that some have bones, and cook in a cauldron.
Step 2
Remove the resulting foam, salt and add soaked peas. Cook for 40 minutes. At this time, peel the onion and cut one head into rings and the other in half. Carrots are also peeled and cut into longitudinal bars with a thickness of 3-5 mm. They put the onion in the shurpa, after 30 minutes they take out the halves, they are no longer needed.
Step 3
Grind a pinch of cumin and pour into a cauldron, put chopped carrots and a pod of hot pepper. Make sure that the pepper is not damaged on the peel, otherwise the shurpa will turn out to be very hot. Remove it after 30 minutes.
Step 4
Peel turnips and potatoes, cut into quarters. Dip vegetables into a cauldron and continue to cook over low heat. Wash the tomatoes and peppers, peel them of seeds, and remove the skin from the tomatoes. Cut vegetables into quarters and place in broth. After the potatoes are almost ready, add the chopped greens. Lamb shurpa is cooked for another 5 minutes and removed from heat.
Step 5
Meat and vegetables are laid out on a plate, broth is poured into bowls, sprinkled with herbs and treated to guests.
