👨‍🍳 Instruktioner

1. 1

   Place the lamb on the bone in a large pot. Cover with cold water and bring to a boil. Skim off any scum that rises to the surface to ensure a clear broth.

   💡 Proffstips: Removing scum is crucial for a clean-tasting broth.
2. 2

   Add the onions to the pot and simmer gently until the lamb is tender and the flavors have concentrated, about 1 to 1.5 hours.

3. 3

   While the lamb is cooking, prepare the vegetables. Peel and chop the potatoes into large cubes, peel and slice the carrots, and finely chop the onions. If using, seed and chop the bell pepper.

4. 4

   Once the lamb is tender, add the chopped potatoes, carrots, and bell pepper (if using) to the pot. Continue to simmer until the vegetables are perfectly soft but not falling apart.

5. 5

   Stir in the tomato paste, ground coriander, salt, and pepper. Cook for another 5-10 minutes to allow the flavors to meld.

6. 6

   Ladle the steaming soup into bowls, ensuring each serving has chunky meat and tender vegetables. Garnish generously with freshly chopped parsley before serving.

   💡 Proffstips: Serve hot with rustic Turkmen bread (çörek).