Kurban made from lamb
Description
The soup is simple and quick to prepare. This recipe for cooking kurban from lamb is very easy and convenient, perfect for those who don't like spending too much time in the kitchen. Since lamb is quite fatty by nature, the dish turns out very filling and nutritious, even with such a minimal ingredient list. For me, this lamb kurban recipe is one of the favorites because this soup cooks very quickly and doesn't require much effort. You can enjoy it in the morning, afternoon, or evening—any time of day it will provide you with the necessary energy. 1) First, thoroughly rinse the meat and pat it dry. Then cut off the fat from the lamb (we'll need it), remove any membranes and tendons, and cut the lamb into small pieces. 2) Place the cut fat into the bottom of a heated kazan (or other heavy-bottomed pot) and fry it until all the fat has rendered out. Discard the leftover bits of fat. 3) Add the chopped meat into the melted fat and sear over high heat for 5–10 minutes, stirring constantly. 4) Once the meat changes color from red to white, pour water into the kazan—enough to completely cover the meat. Bring the liquid to a boil, season with salt to taste, then simmer the lamb over very low heat (barely bubbling) for 40–50 minutes (without a lid). Remember to skim off any foam forming on the surface, and under no circumstances increase the heat, otherwise the kurban will turn out cloudy. 5) About 5 minutes before the meat is done, add the spices to the kazan, cover with a lid, and cook for the remaining time. The kurban is ready, so pour it into bowls and serve hot with bread. Enjoy your meal! Serve the soup hot.