Kazan-Style Shurpa
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
This recipe was shared with us by the chef of the restaurant 'The Cozy Kitchen', John Smith.
Ingredients
- Rack of Lamb - 24.7 oz
- Onion - 2 pieces
- Carrot - 2 pieces
- Tomatoes - 2 pieces
- Potato - 3 pieces
- Sweet Pepper - 2 pieces
- Bay leaf - 1 piece
- Green peppercorns - 7 pieces
- Cilantro - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the meat, pat it dry, and trim away any visible sinew and remaining membranes, if there are any.
Step 2
Cut into 3–4 cm cubes. Place in a deep pot with a capacity of 4–5 liters.
Step 3
Bring to a boil over high heat, then reduce the heat to medium and simmer the meat for 5 minutes.
Step 4
Drain the water from the pot, rinse the meat. Clean the pot, return the meat to it, and cover with fresh water. Add pepper, bay leaf, and a halved peeled onion. Bring to a boil, then reduce the heat and simmer for 2 hours.
Step 5
Add the coarsely chopped potatoes and carrots, and remove the onion from the pot. Cook for another 20 minutes; the potatoes should be nearly done.
Step 6
Blanch the tomatoes, peel off the skin, and chop them coarsely. Remove the seeds from the peppers and slice them into thin strips. Add to the shurpa and cook for another 15 minutes.
Step 7
Add coriander, season with salt, and serve.
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