Stalik Khankishiev's Lamb Shurpa
Description
A hearty first course. I refined my knowledge of preparing this dish using Stalik Khankishiev's recipe. There are several variations of this dish, but there are key points without which shurpa wouldn't be as delicious and authentic. The most important thing is using lamb; the rest I'll explain further.
Instructions
- 1
Step 1
1. First of all, I start preparing the meat. I take lamb with bones, fat streaks, and all the membranes. I thoroughly wash the meat and place it into a cauldron, pour in cold water, add a pinch of salt after it comes to a boil, and skim off the foam that forms.
- 2
Step 2
2. Peel the onion and wash it, slice thinly, add to the pot and simmer over low heat for half an hour.
- 3
Step 3
3. Peel the carrot and cut it into large pieces, add it to the pot, throw in a whole chili pepper pod and all the spices to taste. Cook for about 60 minutes.
- 4
Step 4
4. I wash the tomatoes, remove the skin, cut them into large pieces, wash the bell pepper and chop it, wash the quince, remove the seeds, chop it, and add the prepared ingredients to the cauldron. I peel the potatoes and boil them separately until cooked, absolutely not in the same cauldron.
- 5
Step 5
5. I cook the shurpa until all the vegetables are done, meanwhile scooping up broth with a ladle and pouring it back in a thin stream, so that the broth does not boil vigorously. Season with salt to taste.
- 6
Step 6
6. I serve the dish as follows: first, I place a portion of all the vegetables and large pieces of meat, pour over the broth, add boiled potatoes, and sprinkle with fresh herbs if available. However, I didn't have fresh herbs, only dried ones, which I add at the initial stages.