Uzbek-style shurpa
Description
The recipe won't take much time. Uzbek-style shurpa turns out rich, thick, and aromatic. Dishes made from lamb are always very fragrant and delicious, and this one is no exception. Uzbek shurpa, like any other shurpa, is both a soup and a main course in one. It's incredibly tasty. I'll repeat myself—I first tried this dish prepared by a professional Uzbek chef, and I liked it so much that I made him share the recipe for making shurpa at home. Now I'm sharing it with you. Enjoy your cooking! Serve the soup hot.
Instructions
- 1
Step 1
In a cauldron, cook the lamb on the bone for about 30 minutes.
- 2
Step 2
When the meat is almost cooked, add the carrot cut into large strips (if you have turnip and chickpeas, you can add them too. The shurpa becomes even more delicious and hearty, but the chickpeas should be pre-soaked).
- 3
Step 3
For frying, cut lamb fat into small cubes (I chop finely), slice the onion into half-rings, and cut tomatoes into large wedges. Heat a frying pan, add 1 tablespoon of vegetable oil, place the pieces of fat and wait until it melts and slightly browns. Add the onion.
- 4
Step 4
When the onion reaches the desired golden color, add the crushed garlic and tomatoes. Cook the mixture into a thick paste, making sure it doesn't burn.
- 5
Step 5
Do not overcook.
- 6
Step 6
While the meat, carrots, and peas are boiling, peel the potatoes and cut them into 4 pieces. If the broth ingredients are already cooked until soft, add the potatoes and cook until half-done.
- 7
Step 7
Add our ready-made sauté. The shurpa acquires a very aromatic and attractive appearance.
- 8
Step 8
Chop the herbs, add them to the shurpa, and simmer over low heat until fully cooked. Once the shurpa is ready, let it sit covered for about 15–20 minutes. That's it!