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Lamb ribs shurpa

0
2501
Kitchen Eastern
Calorie content 37.7 kcal
Portions 8 port.
Cooking time 115 minutes
Proteins * 1.4 gr.
Fats * 4 gr.
Carbohydrates* 3.5 gr.
* per 100 gr. product
Lamb ribs shurpa
Content

Today I want to propose a recipe for a great shurpa made from lamb ribs. The dish turns out to be incredibly aromatic and tasty, with an abundance of juicy bright vegetables. Shurpa from lamb ribs will especially appeal to the strong half of humanity.

Ingredients

Cooking process

step 1 out of 21
First of all, prepare the required amount of ingredients used to make lamb ribs shurpa.
step 2 out of 21
Wash the carrots well and then peel them using a vegetable peeler. Then cut the peeled carrots into large pieces of arbitrary shape.
step 3 out of 21
Peel the onions, rinse in cool water and cut into thin half rings.
step 4 out of 21
Rinse the bell peppers thoroughly under cool running water, then remove the seeds and cores, rinse and shake off excess moisture. Cut the peeled bell pepper into medium-sized, free-form pieces.
step 5 out of 21
Wash the tomatoes in cool water, pat dry with paper towels. Then remove the stalk, remove the skin if desired, and cut into large pieces.
step 6 out of 21
Peel the garlic, rinse in cool water and chop finely with a sharp knife.
step 7 out of 21
Wash the lamb ribs thoroughly under cool water, then dry the prepared ribs using paper towels and chop into large pieces.
step 8 out of 21
Pour a small amount of vegetable oil into the cauldron, heat well, put the prepared lamb ribs.
step 9 out of 21
Fry the ribs until golden brown over high heat on all sides.
step 10 out of 21
Add onions to the meat.
step 11 out of 21
Fry with the ribs until tender.
step 12 out of 21
Then add the chopped carrots. Stir occasionally, fry until softened.
step 13 out of 21
Add paprika, hops-suneli and cumin in the required amount.
step 14 out of 21
Pour in the required amount of drinking water so that the water completely covers the dish. Bring to a boil. Stir well, cover and cook for 30-35 minutes over low heat, stirring occasionally.
step 15 out of 21
Then add the chopped bell peppers and cook for about 10 minutes.
step 16 out of 21
Wash the potatoes thoroughly and then peel them using a vegetable peeler. Coarsely chop the peeled potatoes and place in a cauldron. Small potatoes do not need to be cut. Stir occasionally and cook over low heat for 20 minutes after boiling. Salt well.
step 17 out of 21
Then add the tomato slices and cook for another 10 minutes.
step 18 out of 21
Then add half rings of onions and cook the shurpa for another 5-7 minutes.
step 19 out of 21
Add chopped garlic and black pepper to taste.
step 20 out of 21
Mix well. Remove the cauldron from the heat and let the dish sit for 10-15 minutes.
step 21 out of 21
Rinse your favorite greens thoroughly in cool water, and then shake off excess moisture and chop with a knife. Serve fragrant nourishing lamb ribs shurpa on the table in portions, garnish with chopped herbs.

Enjoy a rich mouth-watering soup!

 

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