Uzbek mutton shurpa (the recipe you will learn today), prepared in compliance with all the necessary rules and using the right ingredients, is amazing in taste, appearance and aroma. It is not surprising that even those who don’t quite like lamb can change their attitude after trying our recipe. Miracles do happen, and in cooking it happens much more often than you think. To do this, you need to know how to properly cook mutton shurpa. The recipe implies the mandatory three components: vegetables, spices and, of course, meat, and then all recommendations should be followed exactly.
First law
The basis and main component of this Uzbek shurpa is lamb and only lamb. Therefore, the overall success of the enterprise depends on meat. It is better to buy lamb in a market where there is a choice and you can bargain. It is best to use the neck, scapular or back of the lamb carcass for shurpa. Better yet, when cooking the broth, combine them: the meat of the neck and scapula will give the necessary fat, and the back - the volume of meat.
Act Two
Many people wonder how to cook lamb shurpa with a pleasant delicate aroma? We reveal the secret: you need to buy lamb meat, not sheep. Then you will avoid the unpleasant smell, because of which some just do not like lamb.
Act Three
The right broth. Lamb (sheep) meat should be chopped into portioned pieces 3-6 cm in size (whoever loves it more) and soaked in cold water for an hour and a half. After this, the meat should be washed well. Cook the broth in a large saucepan for 4.5-5 hours. In order for the broth to be transparent, during the first 2 hours it is necessary to remove the resulting foam with a slotted spoon. If you still did everything right, then by 50% you should get a delicious mutton shurpa.
Tip. Properly selected spices and vegetables are a guarantee that you will get real mutton shurpa. The recipe that we offer you involves the use of 4-6 types of spices.
These are suneli hops, zira seeds, thyme, coriander, basil and / or tarragon can be added.
Of vegetables, carrots, onions, garlic, tomatoes, sweet peppers and, of course, potatoes are used to make shurpa. You can prepare a dish with peas, but we will not use it in this recipe.
How to cook shurpa from lamb, we describe further.
Step one. Strain the broth and put it on the fire again, adding chopped onion into half rings (1.5-2 onions), 3-4 heads of garlic, salt.
Step Two Cut carrots into slices (2 pcs.). Add when broth boils.
Step Three 3-4 potatoes cut into medium-sized cubes. Add to broth.
Step Four Add spices. Nevertheless, we advise you to stay on 4 spices, be sure to use hops-suneli and zira.
Step Five Cut tomatoes into thin slices (2 pcs.), Bell pepper rings (2 pcs.), Add to the broth.
Step Six Finely chop the greens (parsley, dill), add to the broth, reduce the heat and let a little shurpa sweat. As soon as the potatoes are cooked, shurpa is ready. You can turn off the fire.
Now you know how to cook mutton shurpa. Of course, a real Uzbek dish should be cooked at the stake, however, if you want, you can do this on a regular gas or electric stove.
Once again, check the necessary ingredients.
Lamb shurpa, the recipe of which is given above, are the ingredients:
- lamb 1 kg;
- garlic 3-4 heads;
- onions about 1.5 onions;
- tomatoes 2 pcs.;
- potatoes - about 3-4 pcs.;
- carrots - an average of 2 pcs.;
- bell pepper - one color 2 pcs.;
- greens (parsley, dill) 50 gr;
- spice.
If you liked it, then you can teach the recipe how to cook lamb shurpa, your friends and acquaintances. Well, for those who can’t tolerate lamb under any circumstances, you can replace it with beef meat. True, this will not be shurpa.