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Lamb shurpa in Armenian

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1619
Kitchen Eastern
Calorie content 32.4 kcal
Portions 6 port.
Cooking time 150 minutes
Proteins * 1.2 gr.
Fats * 2.6 gr.
Carbohydrates* 3.2 gr.
* per 100 gr. product
Lamb shurpa in Armenian
Content

Shurpa is the national dish of the eastern peoples. Each representative of oriental cuisine prepares shurpa according to his own recipe. With incredible pleasure and with all my heart, I want to share the recipe for a wonderful shurpa made from lamb in Armenian.

Ingredients

Cooking process

step 1 out of 14
First of all, prepare the required amount of the ingredients used to make Armenian lamb shurpa.
step 2 out of 14
Finely chop the fat tail and place in a well-heated cauldron. Fry, stirring occasionally, until all the fat is melted.
step 3 out of 14
In the meantime, prepare the meat. Wash the lamb well under cool water, then pat dry with paper towels and cut into large pieces of equal size.
step 4 out of 14
Put the fried fat tail on a plate.
step 5 out of 14
Put the prepared lamb in a cauldron and fry until a uniform golden crust over high heat on all sides.
step 6 out of 14
Pour in the required amount of drinking water so that the water completely covers the meat. Bring to a boil. Remove the resulting foam using a slotted spoon.
step 7 out of 14
Peel the onions, rinse in cool water and cut into thin half rings.
step 8 out of 14
Season the broth with salt and add the prepared onions. Bring to a boil. Stir well, cover and cook for 30-35 minutes over low heat, stirring occasionally and skimming off the foam.
step 9 out of 14
Peel the carrots and chop finely. Wash the bell pepper, peel it from seeds and core, and finely chop. Wash the tomatoes, dry them, remove the stalk, chop finely. Peel the red onion and cut into half rings. Rinse the greens, shake off excess moisture and chop with a knife. Peel and chop the potatoes.
step 10 out of 14
In a cauldron, alternately put chopped carrots, fried fat tail, add salt, black pepper, coriander, dried basil and cumin in the required amount. Bring to a boil and simmer for about 1 hour over low heat.
step 11 out of 14
Add potatoes and bring to a boil again. Then add chopped bell peppers and tomatoes.
step 12 out of 14
Mix the shurpa well. Stir occasionally and cook over low heat for 20 minutes. Add more salt if necessary.
step 13 out of 14
Place the chopped red onion last. Remove the cauldron from the heat and let the shurpa brew for 10-15 minutes.
step 14 out of 14
Serve fragrant nourishing lamb shurpa in Armenian on the table in portions - broth separately from the thick part, decorating with chopped herbs.

Enjoy rich shurpa!

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