Lamb shulam cooked over an open fire
Description
The recipe won't take much time. I don't know about you, but I've gotten pretty tired of cooking regular shashlik outdoors—it's time for something new and unusual, like making soup in a pot. For just such an occasion, I have a simple recipe for lamb shulyum over an open fire. My mom told me about this dish—she used to prepare this soup with her friends on hiking trips. We tried making shulyum ourselves, and it turned out incredibly tasty, hearty, and rich. Plus, the cooking process was quite interesting and fun—much more exciting than just grilling shashlik. So if you're looking for a new idea for your outdoor menu, I'm happy to share my recipe and tell you how to make lamb shulyum over a fire. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
First, we thoroughly rinse the meat under running water and cut it into fairly large pieces.
- 2
Step 2
Then we place the lamb into the pot, hang it over the fire, and sear the meat until golden brown. Next, we pour water over the lamb and wait for it to come to a boil.
- 3
Step 3
When the lamb has been cooking for about 25–30 minutes, add the onion cut into half-rings to the pot.
- 4
Step 4
Slice the tomatoes into wedges.
- 5
Step 5
And about 10 minutes after adding the onion, throw them into the meat, add cubed bell pepper, and if desired, you can also add sliced eggplant.
- 6
Step 6
Let the soup boil for another 15-20 minutes, and in the meantime, let's peel the potatoes. We need to cut them into large pieces, or we can even put whole potatoes into the pot.
- 7
Step 7
Add the potatoes to the pot, then add bay leaf, allspice, salt, and spices to taste. Cook the soup until the potatoes are done. A couple of minutes before the end of cooking, add chopped herbs and garlic to the pot.
- 8
Step 8
Remove the shulym from the heat, cover the pot with a lid, and let the soup steep for about 20 minutes. Then ladle it into bowls and serve with red wine. Enjoy your meal, everyone!