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Lamb shurpa with chickpeas

0
2161
Kitchen Eastern
Calorie content 34.4 kcal
Portions 8 port.
Cooking time 150 minutes
Proteins * 1.7 gr.
Fats * 1.4 gr.
Carbohydrates* 4.9 gr.
* per 100 gr. product
Lamb shurpa with chickpeas
Content

Lamb shurpa with chickpeas is most often prepared in nature. But this delicious dish can also be prepared at home. Adding chickpeas to the shurpa gives the dish an additional flavor and makes it hearty and delicious. Since chickpeas are cooked for a long time, it is advisable to soak them in cold water for 6-12 hours in advance. Cooking lamb shurpa with chickpeas in a cauldron.

Ingredients

Cooking process

step 1 out of 13
Put the pieces of lamb in a cauldron and cover with cold water. Place the cauldron on the stove and bring to a boil. Remove the foam from the broth surface. If there is a lot of foam, then pour the broth, rinse the meat with cold water and re-cook.
step 2 out of 13
Peel white and red onions and chop them into thin rings.
step 3 out of 13
Transfer the red onion rings to the re-boiled broth and cook for 20 minutes.
step 4 out of 13
Cut fat tail fat, preferably not frozen, into small cubes.
step 5 out of 13
Rinse the pre-soaked chickpeas with cold water. Chickpeas will make your meal healthy and satisfying.
step 6 out of 13
Peel and rinse the carrots and bell peppers. Cut them into large pieces. You can take peppers of different colors.
step 7 out of 13
After 20 minutes of boiling the lamb with onions, transfer the chopped carrots, swollen chickpeas and pieces of fat tail into the broth. Bring the soup to a boil over high heat, then simmer for an hour.
step 8 out of 13
Peel and wash the potatoes. Core the apple. Peel the tomatoes and cut into halves. Add an apple, tomato slices and a whole hot pepper pod to the soup. Cook the soup for another 10 minutes.
step 9 out of 13
Then put the potatoes, chopped bell peppers and herbs tied in a bunch into the broth. Cook the shurpa for another 10 minutes over low heat. Then add the spices specified in the recipe to the broth, which will give the shurpa an exquisite oriental flavor.
step 10 out of 13
When the potatoes and vegetables are cooked, use a slotted spoon to remove the bunch of herbs, apple and hot pepper from the broth. Transfer the onion rings to the broth and simmer the shurpa for another 10 minutes under a closed lid.
step 11 out of 13
Lamb shurpa with chickpeas is ready. It should turn out bright and rich for you. You can remove pieces of fat with a slotted spoon.
step 12 out of 13
Transfer large pieces of vegetables and meat to a large platter. Sprinkle them with fresh herbs and add a chopped apple. This dish will be for the second.
step 13 out of 13
Put small pieces of vegetables and meat in deep bowls, pour hot broth over them. This dish will be the first. Serve these two dishes hot and with fresh tortillas.

Bon Appetit!

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