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Name: Shurpa
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Central Asia
Ingredients: 1 kg bone-in lamb shoulder; 2 onion; 3 carrot; 4 potato; 3 tomato; 150 g chickpeas, soaked overnight; 2 tbsp vegetable oil; 4 cloves garlic; 1 tsp cumin seeds; 1 tsp coriander seeds; 2 tsp salt; 30 g fresh cilantro; 2.5 L water

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Central Asia2 h 30 minServes 6déjà cuisiné

Shurpa

Шурпа · Shurpa

Ingrédients13

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

viandelégumeautreépice et sauce

Préparation

Cut the lamb into large chunks, keeping the bones, and season lightly with salt.
Heat the oil in a heavy pot, brown the lamb on all sides, then add the quartered onions and cook until softened.
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.
Add the carrots cut into thick batons and the tomatoes cut into wedges; simmer 20 minutes.
Add the potatoes cut into large pieces and cook until they are just tender, about 20 minutes more.
Stir in the minced garlic, taste, and adjust the salt.
Ladle into deep bowls, keeping meat, bones, and vegetables in each serving, and top with chopped cilantro.