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Shurpa in a cauldron of lamb in Uzbek

0
1595
Kitchen Eastern
Calorie content 38.7 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 2.1 gr.
Fats * 2.6 gr.
Carbohydrates* 5.2 gr.
* per 100 gr. product
Shurpa in a cauldron of lamb in Uzbek
Content

Shurpa, although it has Asian roots, is also often prepared by many housewives in our country. She is loved for its rich taste, satiety, a large amount of meat and vegetables, as well as for its simple and without culinary delights. To add an Uzbek taste, let's prepare a shurpa with chickpeas. Cooking shurpa in a cauldron. According to this simple recipe, shurpa can also be prepared at a picnic.

Ingredients

Cooking process

step 1 out of 5
Wash the lamb. Peel the onions and cut into thin quarter rings. Heat the sunflower oil well in a cauldron. Put pieces of lamb and chopped onions in a cauldron. Roast everything for 7 minutes.
step 2 out of 5
Cut the pepper and tomatoes into medium pieces and transfer to a cauldron. Mix all ingredients and fry for 3 minutes.
step 3 out of 5
Then put the peeled and chopped carrots into the cauldron. Fry the meat with vegetables until all the liquid has evaporated.
step 4 out of 5
After evaporation of the liquid, pour the pre-soaked chickpeas into the cauldron and pour 2.5 liters of cold water. Mix everything and simmer over low heat for 5 minutes.
step 5 out of 5
Finally, transfer the peeled and chopped potatoes to the cauldron, add salt and spices for the shurpa and simmer the dish over low heat under a closed lid for 65 minutes. Put the cooked Uzbek lamb shurpa in plates and serve with fresh herbs.

Bon Appetit!

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