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Ojak Shurpa
A hearty and flavorful lamb and vegetable soup, traditionally cooked over an open fire (ojak), featuring tender lamb, root vegetables, and aromatic herbs.
đ§ Ingredienser
- 1 kg Lamb shoulder(bone-in, cut into large chunks)
- 3 large Yellow onions(quartered)
- 4 medium Carrots(peeled and cut into large chunks)
- 4 medium Potatoes(peeled and cut into large chunks)
- 400 g Tomatoes(chopped)
- 5 cloves Garlic(smashed)
- 3 liters Water
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- to taste Salt
- to taste Black pepper
- 1/2 cup Fresh dill(chopped, for garnish)
- 1/2 cup Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 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
Add the quartered onions to the pot and sauté until softened and lightly browned.
- 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
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.
đĄ Proffstips: Skim off any foam or impurities that rise to the surface during the first hour of simmering. - 5
Season generously with salt and freshly ground black pepper to taste. Stir well.
- 6
Ladle the Ojak Shurpa into bowls. Garnish generously with fresh chopped dill and parsley before serving.
đĄ Proffstips: Serve hot with fresh Tajik bread (non).
đĄ Proffstips
- âFor a more authentic flavor, consider using a cast-iron pot or Dutch oven, which distributes heat evenly.
- âIf cooking outdoors over an ojak (traditional stove), adjust heat by managing the coals.
- âDon't rush the simmering process; the long, slow cook is key to tender lamb and developed flavors.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other root vegetables like parsnips or turnips.
- A pinch of red pepper flakes can be added for a touch of heat.
- For a richer broth, a small piece of lamb fat can be rendered at the beginning.