Delight your loved ones with a delicious lunch. Shurpa turns out to be very tasty, satisfying and aromatic. The undoubted advantage of this dish is that it can be cooked, put into the refrigerator and reheated if necessary.
It is necessary
- - 1 kg of lamb (rib part is possible);
- - 2 pcs. carrots;
- - 3-4 pcs. medium potatoes;
- - 2 pcs. large bulbs;
- - 3-4 pcs. a clove of garlic;
- - parsley, cilantro;
- - salt and pepper - to taste;
Instructions
Step 1
Wash the lamb and pat dry with a paper towel. Cut into medium sized pieces about 5 × 5 cm. Place in a small container and cover with water. Bring to a boil and simmer for 5 minutes. Then drain the water, rinse the meat from limescale and place it in a saucepan with a volume of no more than 3 liters. Fill with water so that the meat is covered by 2-3 cm, and cook over low heat for about 1, 5 hours, if foam forms, remove it with a slotted spoon.
Step 2
Cut the peeled onion into 4 parts and put it in a saucepan with the meat, send the peeled and coarsely chopped carrots there. Then add the garlic and boil for another 30 minutes.
Step 3
Cut the peeled potatoes into 4 pieces and add to the saucepan. Cook until tender (about 25 minutes).
Step 4
Add spices and herbs at the end of cooking, about 5 minutes.
