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Lamb shurpa with potatoes in a saucepan

0
1747
Kitchen Eastern
Calorie content 23 kcal
Portions 6 port.
Cooking time 110 minutes
Proteins * 1.2 gr.
Fats * 1.9 gr.
Carbohydrates* 2.9 gr.
* per 100 gr. product
Lamb shurpa with potatoes in a saucepan
Content

With great desire I want to share a recipe for an unusually tasty hot first course. Lamb shurpa with potatoes can be cooked in a saucepan, in a cauldron, on a stove, over a fire and in a slow cooker. I suggest making lamb shurpa with potatoes in a saucepan.

Ingredients

Cooking process

step 1 out of 8
Wash the lamb in cool water, pat dry with paper towels, and cut into large pieces of approximately the same size. Pour some vegetable oil into a saucepan with a thick bottom, heat well, put the meat and fry until golden brown over high heat.
step 2 out of 8
Wash the carrots, peel them using a vegetable peeler. Then cut the peeled carrots into pieces of arbitrary shape and add to the pan. Peel the onions, rinse and chop randomly, add to the meat. Stir occasionally, fry until softened.
step 3 out of 8
Pour in the required amount of previously prepared boiling water. Bring to a boil over moderate heat, then reduce heat and cook broth for about 40 minutes, stirring occasionally and skimming.
step 4 out of 8
Wash the potatoes well, peel using a vegetable peeler. Cut the peeled potatoes into large cubes and place in a saucepan. Bring to a boil and simmer for 20 minutes.
step 5 out of 8
Wash the bell peppers, peel them of seeds and core, chop randomly. Wash the tomatoes well, pat dry with paper towels, remove the stalk, and cut into small pieces. Put the vegetables in a well-heated frying pan, add the tomato paste, stirring gently, cook until softened.
step 6 out of 8
Put the cooked vegetables in a saucepan, stirring occasionally, and cook on a minimum heat for 10 minutes.
step 7 out of 8
Add salt, black pepper and bay leaves. Mix thoroughly, cover and cook for another 10-15 minutes over low heat, stirring occasionally. Peel the garlic, chop with a sharp knife and add to the shurpa.
step 8 out of 8
Rinse your favorite greens in cool water, and then shake off excess moisture and chop with a knife. I used dill. Serve the rich, appetizing lamb shurpa with potatoes on the table in portions, garnish with chopped herbs.

Bon Appetit!

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