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Uzbek Lamb Shurpa
A hearty and nourishing lamb soup, Shurpa is a staple in Uzbek cuisine, featuring tender lamb, a medley of vegetables like potatoes, carrots, and tomatoes, simmered in a flavorful broth.
🧂 Ingrédients
- 800 g Lamb(bone-in, cut into large pieces)
- 3 liters Water
- 4 medium Potatoes(peeled and quartered)
- 2 large Carrots(cut into thick rounds)
- 2 large Onions(quartered)
- 2 medium Tomatoes(quartered)
- 1 medium Bell Pepper(seeded and quartered (optional))
- 4 cloves Garlic(smashed)
- 1 bunch Fresh Dill(chopped, for garnish)
- 1 bunch Fresh Parsley(chopped, for garnish)
- to taste Salt
- to taste Black Pepper
- 2 Bay Leaf
👨🍳 Instructions
- 1
Place the lamb pieces in a large pot and cover with cold water. Bring to a boil, then skim off any foam or impurities that rise to the surface.
- 2
Add the quartered onions, smashed garlic, bay leaves, salt, and pepper to the pot. Reduce the heat to low, cover, and simmer for at least 1.5 hours, or until the lamb is very tender.
- 3
Remove the lamb pieces from the broth and set aside. Strain the broth to remove solids, then return the clear broth to the pot.
- 4
Add the potatoes, carrots, tomatoes, and bell pepper (if using) to the simmering broth. Cook for about 20-25 minutes, or until the vegetables are tender but not mushy.
- 5
Return the cooked lamb pieces to the pot. Simmer for another 5-10 minutes to heat through.
- 6
Taste and adjust seasoning with salt and pepper if needed. Ladle the shurpa into bowls, ensuring each serving has lamb and plenty of vegetables. Garnish generously with fresh chopped dill and parsley before serving.
💡 Conseils de pro
- ✓For a richer broth, you can brown the lamb pieces before adding water.
- ✓Don't overcook the vegetables; they should retain some firmness.
- ✓Allowing the soup to simmer for a long time is key to tenderizing the lamb and developing flavor.
- ✓Serve with fresh Uzbek bread (non) for dipping.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like turnips or chickpeas.
- Use beef or mutton instead of lamb.
- For a spicier kick, add a whole chili pepper during the simmering process.