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Lamb shurpa with potatoes in a cauldron

0
1475
Kitchen Eastern
Calorie content 31.9 kcal
Portions 6 port.
Cooking time 130 minutes
Proteins * 1.7 gr.
Fats * 2.7 gr.
Carbohydrates* 3.9 gr.
* per 100 gr. product
Lamb shurpa with potatoes in a cauldron
Content

I highly recommend preparing an unusually tasty and satisfying dish that will perfectly suit a family dinner and will warm you on a cold autumn day. Shurpa is aromatic due to the used vegetables with rich meat broth.

Ingredients

Cooking process

step 1 out of 11
First of all, prepare the required amount of ingredients used for making lamb shurpa with potatoes in a cauldron.
step 2 out of 11
Wash the lamb, dry it, and chop it into large pieces. Pour vegetable oil into a cauldron, heat well, lay out the meat, fry until a uniform crust on all sides. Pour in boiling water so that the water completely covers the meat. Bring to a boil, cover and simmer for 1 hour, skimming off the foam occasionally.
step 3 out of 11
Wash the bell peppers thoroughly under running water, then remove the seeds and core, rinse and shake off excess moisture. Cut the peeled bell pepper in half.
step 4 out of 11
Peel the onions, rinse in cool water. Cut one onion into a medium dice. Leave the second intact.
step 5 out of 11
Wash the carrots well and then peel them using a vegetable peeler. Then cut the peeled carrots into large pieces of arbitrary shape.
step 6 out of 11
Rinse your favorite greens thoroughly in cool water, and then shake off excess moisture and chop with a knife. I used cilantro, which can be substituted for parsley.
step 7 out of 11
Wash the tomatoes in cool water, pat dry with paper towels. Then remove the stalk, remove the skin if desired, and cut it in half.
step 8 out of 11
Wash the potatoes thoroughly and then peel them using a vegetable peeler. Coarsely chop the peeled potatoes.
step 9 out of 11
When the lamb is almost cooked, send the whole onion, prepared tomatoes and carrots to the cauldron. Cover and simmer for 15-20 minutes.
step 10 out of 11
Put the bell peppers, potatoes, chopped onions and cilantro into a cauldron. Stir occasionally and cook over low heat for 20 minutes after boiling. Add black pepper, salt, coriander and cumin as needed.
step 11 out of 11
Mix well. Remove the cauldron from the heat and let the dish sit for 10-15 minutes. Serve fragrant nourishing lamb shurpa with potatoes on the table in portions, additionally you can serve garlic and hot peppers.

Enjoy a colorful and fancy soup!

 

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