Lamb shurpa in a multicooker
Description
Hearty and aromatic soup. With modern kitchen appliances, you can prepare any dish more conveniently and easily, in my opinion. Today's recipe is dedicated to all lamb lovers or those who enjoy Uzbek cuisine, as I'll show you how to make lamb shurpa in a multicooker. One of the key features of preparing this soup is that the meat and vegetables are first sautéed, and a multicooker is perfect for this task. In it, we can both fry and cook, meaning fewer dishes to wash and less time spent overall. So take note of this simple recipe for lamb shurpa in a multicooker and delight your family with delicious, fragrant food. The soup is ready to serve.
Instructions
- 1
Step 1
So, pour vegetable oil into the multicooker bowl and set it to the "Frying" mode (160 degrees). Once the oil is heated, add the lamb cut into small pieces and fry until golden brown.
- 2
Step 2
After the meat develops a golden-brown crust, add the sliced carrots to the pot and sauté for another 3-4 minutes, stirring occasionally.
- 3
Step 3
Then add the bell pepper cut into small pieces, reduce the temperature to 140 degrees, and continue cooking.
- 4
Step 4
Now we need to chop the tomatoes. You can blanch them, peel, and then blend in a blender. But personally, I find it more convenient to grate them on a fine grater, so the juice runs into the bowl while the skin remains in your hand. Transfer the prepared tomato puree to a saucepan, bring the liquid to a boil, and cook for a couple of minutes.
- 5
Step 5
After 5-6 minutes, turn off the multicooker and add potatoes cut into fairly large pieces, as well as whole peeled onions, into the bowl.
- 6
Step 6
Pour boiled water into the pot (up to the 3.5-liter mark), add salt and spices. Select the "Stewing" mode and cook the soup for 1.5 hours.
- 7
Step 7
Serve the ready soup into bowls and sprinkle with chopped dill.