👨‍🍳 作り方

1. 1

   In a large, heavy-bottomed pot or Dutch oven, brown the lamb chunks over medium-high heat until golden on all sides. Remove lamb and set aside.

2. 2

   Add the quartered onions to the pot and sauté until softened and lightly browned.

3. 3

   Return the lamb to the pot. Add the carrots, potatoes, chopped tomatoes, smashed garlic, cumin seeds, and coriander seeds. Pour in the water.

4. 4

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer gently for at least 1.5 to 2 hours, or until the lamb is very tender and the vegetables are cooked through.

   💡 プロのコツ: Skim off any foam or impurities that rise to the surface during the first hour of simmering.
5. 5

   Season generously with salt and freshly ground black pepper to taste. Stir well.

6. 6

   Ladle the Ojak Shurpa into bowls. Garnish generously with fresh chopped dill and parsley before serving.

   💡 プロのコツ: Serve hot with fresh Tajik bread (non).