Shurpa

🛒 Ingredients

• Lamb meat (from bone-in cut) 112 g · 280 kcal
• Onion 75 g · 30 kcal
• Carrot 62 g · 25 kcal
• Potato 150 g · 115 kcal
• Bell Pepper 38 g · 12 kcal
• Tomato 63 g · 11 kcal
• Water 250 g · 0 kcal

👨‍🍳 Instructions

1. Cut the lamb meat into large, rustic chunks, approximately 4-5 cm, and pat them dry.
2. In a heavy-bottomed pot or kazan, heat a small amount of oil (if the lamb is lean, otherwise use rendered lamb fat) and sear the lamb chunks until well browned on all sides.
3. Remove the lamb from the pot and add roughly chopped onions; sauté until translucent and lightly golden.
4. Return the lamb to the pot, add large pieces of carrots and bell peppers, and stir for a few minutes.
5. Add the roughly chopped tomatoes, cumin, coriander, and black pepper; cook for another 5-7 minutes, allowing the flavors to meld.
6. Pour in enough hot water to cover all ingredients, ensuring you have a generous amount of liquid for the soup.
7. Bring to a boil, then reduce heat to low, skim off any foam, add salt and bay leaves, and simmer for 60-90 minutes, or until the lamb is tender.
8. Add the large potato chunks to the soup and continue to simmer for another 20-25 minutes, or until the potatoes are cooked through but still hold their shape.
9. Adjust seasoning with salt and pepper to taste; remove bay leaves before serving.
10. Serve hot, garnished generously with fresh chopped cilantro, dill, or parsley for an authentic finish.