Lamb Shurpa with Vegetables
⏳ Time
1 hour 40 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
This recipe is designed for preparing shurpa in a cauldron over an open fire.
Ingredients
- Lamb - 4 lbs
- Potato - 4 lbs
- Carrot - 2 pieces
- Onion - 2 pieces
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Grill Meat Spice Blend - to taste
- Dill - 1 bunch
- Parsley - 1 bunch
- Garlic - 2 heads
- Vegetable Oil - 10 teaspoons
- Salt - 1 tablespoon
Step by Step guide
Step 1
Prepare the vegetables. Finely chop the onion, dice the carrot into 1x1 cm cubes, and chop the bell pepper. Cut the medium-sized potatoes in half. Peel the garlic heads, leaving them whole without separating the cloves. Cut the lamb into medium-sized pieces, leaving the meat on the bones. Chop the larger bones into medium-sized pieces.
Step 2
Pour oil into the pot so that it forms a layer of about half a centimeter covering the entire bottom. Heat the oil.
Step 3
Add the onion and carrot. Sauté until the onion turns golden brown. Stir occasionally.
Step 4
Add the lamb to the pan. Sear over high heat until a crust forms on the lamb (there should be no blood). Stir constantly.
Step 5
Add salt and pour in one packet of seasoning (you can use any seasoning for shurpa, BUT I recommend 'Pripravych - for lamb'). Sauté for another 10 minutes, stirring constantly.
Step 6
Pour in cold water. The amount to pour depends on the size of the pot. I pour into an 8-liter pot, leaving about 3–4 centimeters from the top.
Step 7
Leave to cook with the lid slightly open, stirring occasionally. Cook for about 40 minutes, checking the doneness of the lamb. As soon as the lamb is nearly cooked, move on to the next step.
Step 8
Add the potatoes. The quantity is up to you, depending on the size of your pot. Remember that the base of shurpa is the broth. I usually add about 10-12 medium-sized potatoes, cut in half.
Step 9
Stirring occasionally, add the chopped bell pepper 5–10 minutes before the potatoes are done.
Step 10
As soon as the potatoes are ready, add dill and parsley, and leave the pot on low heat for about 5 minutes. Add the whole heads of garlic without separating them into cloves.
Step 11
After that, we spread the coals apart, placing the pot over the fire. This keeps the shurpa warm. We serve it into bowls.
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