Shurpa

Шурпа · Shurpa

Ingredients13

• bone-in lamb shoulder1 kg
• onion2
• carrot3
• potato4
• tomato3
• chickpeas, soaked overnight150 g
• vegetable oil2 tbsp
• garlic4 cloves
• cumin seeds1 tsp
• coriander seeds1 tsp
• salt2 tsp
• fresh cilantro30 g
• water2.5 L

Method

1. Cut the lamb into large chunks, keeping the bones, and season lightly with salt.
2. Heat the oil in a heavy pot, brown the lamb on all sides, then add the quartered onions and cook until softened.
3. Pour in the water, add the drained chickpeas, crushed cumin and coriander, and simmer gently for about 1 hour 30 minutes until the meat is nearly tender.
4. Add the carrots cut into thick batons and the tomatoes cut into wedges; simmer 20 minutes.
5. Add the potatoes cut into large pieces and cook until they are just tender, about 20 minutes more.
6. Stir in the minced garlic, taste, and adjust the salt.
7. Ladle into deep bowls, keeping meat, bones, and vegetables in each serving, and top with chopped cilantro.