Lamb shulun
Description
A hearty first course. If you've ever cooked soups from lamb, you probably know they turn out quite filling and rich, so they don't require adding a large number of ingredients. The same goes for this simple lamb shulun recipe—we'll only need bone-in meat, potatoes, a bit of spices, and fresh herbs. Sometimes other vegetables like eggplants or tomatoes are added to this soup, but I think potatoes are quite sufficient. I suggest you try making lamb shulun at home yourself and decide whether this recipe needs anything more. The soup is ready to serve.
Instructions
- 1
Step 1
First, we thoroughly rinse the lamb with bones and place it in a pot. Pour three liters of cold water over the meat and put it on the stove, bringing the liquid to a boil. Skim off the foam that forms on the surface, then add a whole peeled onion, bay leaf, and whole peppercorns, and season the water with salt. Simmer the lamb over the lowest heat for 2 hours, covered with a lid.
- 2
Step 2
After the time has elapsed, we need to remove the onion and bay leaf from the broth.
- 3
Step 3
Peel the potatoes and cut them into cubes. Place the potatoes in the broth and cook for 15–20 minutes.
- 4
Step 4
While the potatoes are boiling, we carefully remove the lamb from the pot, separate the meat from the bone, cut it into pieces, and return it to the pot once the potatoes are ready.
- 5
Step 5
As soon as the potatoes become soft, turn off the heat. Let the soup steep for a few minutes under the lid, while you rinse the fresh herbs and chop them together with the garlic.
- 6
Step 6
Pour the finished dish into plates and add cilantro, garlic, and freshly ground black pepper to each one separately. Enjoy your meal!