Lamb Shurpa in a Cauldron over an Open Fire

Lamb Shurpa in a Cauldron over an Open Fire

150 min
Medium
1 serv.
411 g / 1 serv.

Rating

Average rating:—

Description

Rich Central Asian soup with lamb, vegetables and aromatic spices, cooked over an open fire

  1. Cut the lamb into large pieces of 40-50 g each
  2. Pour water into the cauldron and bring to a vigorous boil
  3. Add the meat to boiling water, season with salt and allspice berries
  4. Cook the lamb over high heat for 60-70 minutes, skimming off the foam
  5. Cut the carrot into thick slices, the onion into half rings
  6. Add carrot and onion to the cauldron, cook for 15 minutes
  7. Cut potatoes into large wedges, add to the soup
  8. Cook for 15 minutes, then add coarsely chopped bell pepper
  9. Cut tomatoes into wedges, add to the cauldron with cumin, barberry and khmeli-suneli
  10. Cook for another 10 minutes, then add crushed garlic
  11. Remove the cauldron from heat, let it rest for 10 minutes
  12. Finely chop basil, cilantro and parsley
  13. Sprinkle the shurpa with fresh herbs before serving
202
49 kcal / 100 g
kcal
12.2 g
3.0 g / 100 g
Protein
17.0 g
4.1 g / 100 g
Carbohydrates
9.6 g
2.3 g / 100 g
Fats