Uzbek-style lamb shurpa
Description
A hearty first course dish. Lamb is generally a meat that's an acquired taste, and many people don't particularly like it. For example, my husband always used to refuse lamb dishes—until I prepared for him Uzbek-style shurpa made with lamb at home. He liked this soup so much that I ended up making it many times afterwards, and each time the shurpa was devoured within minutes. And no wonder—it's so delicious and filling that after just one bowl, your hunger disappears completely, and you feel warm and cozy inside. So I highly recommend this simple recipe for Uzbek-style lamb shurpa; it will satisfy your hunger and lift your spirits, I promise. The soup is ready to serve.
Instructions
- 1
Step 1
First, we need to trim the fat from the lamb and clean the vegetables.
- 2
Step 2
Soak chickpeas in water (preferably beforehand) for 2-3 hours.
- 3
Step 3
We thoroughly wash the lamb and cut the meat into fairly large pieces.
- 4
Step 4
Then place the lamb in a pot, add one peeled onion, and cover the meat with water. Let the lamb simmer over low heat, remembering to skim off the foam that forms on the water surface. After the liquid has been boiling for 35–40 minutes, add the soaked chickpeas to the pot and continue cooking for another 60–80 minutes.
- 5
Step 5
Let the broth simmer gently, while we prepare the sauté. First, heat the skillet well and add the fat to it.
- 6
Step 6
Then add a little vegetable oil and sauté the onion, sliced into half-rings, until golden brown.
- 7
Step 7
Blanch the tomatoes, peel them, cut into pieces, place the tomatoes in the pan with the onion, and fry everything together for a few more minutes.
- 8
Step 8
Grate the garlic on a medium grater.
- 9
Step 9
And we transfer it to the skillet with the onions and tomatoes, mix everything, and remove the skillet from the heat.
- 10
Step 10
Cut the carrots into fairly large strips.
- 11
Step 11
About 40-45 minutes before the meat is done, add the sautéed mixture, carrots, spices, bay leaf, and salt to the pot; continue cooking the soup. Serve the ready shurpa in deep plates, garnished with fresh herbs.