Lamb Shurpa
⏳ Time
4 hours 40 minutes + 8 hours
🥕 Ingredients
14
🍽️ Servings
15
Description
The recipe was shared with us by John Smith.
Ingredients
- Rack of Lamb - 4 pieces
- Rack of Lamb - 10.6 oz
- Lamb Neck Fillet - 2 lbs
- Onion - 2 heads
- Carrot - 4 pieces
- Potato - 24.7 oz
- Garlic - 2½ heads
- Chickpea - 3.5 oz
- Sweet Pepper - 2 pieces
- Coriander essential oil - 1 tablespoon
- Black Cumin (Cumin) - 1 tablespoon
- Herbs - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Soak the chickpeas in cold water overnight.
Step 2
Place the meat on a baking sheet and put it in the oven preheated to 464°F on the grill setting for 20-25 minutes.
Step 3
Transfer the partially cooked pieces of meat to cold water (5 liters), and also pour the meat juices from the roasting pan into the pot to preserve the meat's flavor.
Step 4
Add two halved onions, two carrots cut into quarters, two halved heads of garlic, black peppercorns (0.5 tsp), two bay leaves, and some herb stems to the broth.
Step 5
Bring to a boil and simmer for 2.5 to 3 hours over low heat.
Step 6
Remove the meat and vegetables from the broth. The vegetables have given all their flavor and are no longer needed.
Step 7
Drain the water from the chickpeas and add them to the broth, then add the whole peeled potatoes as well.
Step 8
Slice the carrot into thick rings and add them to the broth.
Step 9
Crush 1 teaspoon each of coriander and cumin in your palms and add them to the broth. Simmer on low heat for 30 minutes.
Step 10
Remove the stem and core from the peppers, then cut them into large pieces.
Step 11
Chop 4 cloves of garlic coarsely, sprinkle with a little salt, and then crush.
Step 12
Add the peppers and garlic to the soup, and return the meat to the pot. Cook for another 30 minutes until the potatoes are tender.
Step 13
Finely chop the parsley and dill, and add them to the shurpa at the very end. Season the shurpa with salt to taste and serve.
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