Soup

Uzbek shurpa (lamb soup)

Name: Uzbek shurpa (lamb soup)
Total time: 90 min
Yield: serves 6
Ingredients: 800 g (on the bone) Lamb; 1 Onion; 3 Potato; 2 Carrot; 1 Bell pepper; 3 Tomato; 1 tsp Cumin; 1 tsp Salt; 1/2 tsp Pepper; 2 tbsp Olive oil

Preparation time: 1 h 30
Servings: serves 6

Ingredients

serves 6

Lamb — to buy800 g (on the bone)
Onion — to buy1
Potato — to buy3
Carrot — to buy2
Bell pepper — to buy1
Tomato — to buy3
Cumin — to buy1 tsp
Salt — to buy1 tsp
Pepper — to buy1/2 tsp
Olive oil — to buy2 tbsp

Preparation

Brown the lamb pieces on the bone for 8 minutes in hot oil, in a large pot.
Add the sliced onion and cook for 5 minutes, then cover with hot water, bring to a boil, skimming regularly.
Simmer covered for 45 minutes over low heat, until the meat starts to come away from the bone.
Add the potatoes, carrots and pepper cut into large chunks, along with the chopped tomato.
Cook for another 20 minutes, until the vegetables are tender but still a little firm: shurpa stands apart from classic broth by these large chunks of vegetables you eat with a spoon.
Adjust the salt and pepper, add the cumin.
Serve piping hot, sprinkled with fresh coriander.