Shurpa from mutton - a hearty dish for connoisseurs of oriental cuisine

If you are tormented by the question of what is better to cook with lamb, pay attention to the traditional oriental dish of shurpa. Shurpa from mutton has many variations of cooking, all kinds of recipes, where the meat of a ram is replaced, for example by chicken. Much depends on the regions where the soup is prepared. He is fat enough, so if you follow the figure, refrain from using it for food. But if you want to submit something unusual to the table, different from our borscht or soup, making your home or guests happy - this is a good choice.

Traditional lamb shurpa, oriental recipe

Let's give the basic, the closest to the original performance of the dish, the recipe, with an eye on the products close to us that are well replaced and have little effect on the taste qualities of the prepared food.

Ingredients:

• Lamb - 500 g;
• Potatoes - 500 g;
• Salo (it is better kurdjucchnoe, but will go and pork) - 100 gr .;
• Onion - 4 pcs .;
• Spicy red pepper - 1 pod;
• Tomato paste - 2 tbsp. spoons;
• Water - 2.5 liters;
• Dill, coriander, bay leaf and salt - to your taste.

Preparation:

1. Rinse the mutton well and cut into small pieces;
2. Salo chop small squares, rinse and cut the onions rings. Cut potatoes in small cubes;
3. Throw in lard in fat and fry it until a squash is formed, remove it from the dishes and place it in a separate plate;
4. On the fat remaining from the fat, fry the meat until a brownish crust appears;
5. Add the inside chopped onions, potatoes, a couple of spoons of tomato paste and together with mutton fry about 15 minutes, occasionally stirring;
6. After a while, fill 2.5 liters. water, salt and add pepper;
7. When our soup reaches the boiling point - we reduce the fire and cook for another hour;
8. For 5-10 minutes before readiness throw in finely chopped dill, coriander and bay leaf.

According to the recipe, the mutton shurpa is usually served as the main or second course, but only in a hot form, like most eastern food. Nevertheless, nothing terrible will happen if it stays for 1-2 days in the refrigerator and after warming up on the stove or in the microwave appears on the table. Taste quality will remain almost unchanged.

How to make lamb in Uzbek lamb

Another interesting and delicious recipe is the Uzbek version. Prepare such a lamb shurpa a little differently, in comparison with the classical method, but the differences are small, are nuanced.

Ingredients:

• Lamb Ribs - 0.5 kg;
• Carrots - 2 pieces;
• Onion - 2 pcs .;
• Potatoes - 6 pcs. (medium);
• Bulgarian pepper - 2 pieces;
• Tomato - 2 pieces;
• Salt and cilantro (or other greens) - to your taste.

Preparation:

1. Rinse mutton ribs in a cauldron, making a broth. Salt it to your liking, you can sprinkle a little black ground pepper;
2. Finely chop the onions and carrots, cut the potatoes into cubes, divide each tomato into 4-6 parts. Remove seeds from the pepper and cut them into rings;
3. As the broth is ready, add there sliced ​​potatoes, carrots, tomatoes, peppers;
4. Continue to cook and for 15 minutes until full readiness, pour coriander or greens of your choice and onions.

In the traditional version of the mutton shurpa, it is common to cut tomatoes (each in 2 parts) and potatoes (each in 4 parts). Then see for yourself how you like it.

Shurpa from mutton - a good reason to gather the whole family at the dinner table, tasting a hot soup. It is hearty, tasty, although, often, fatty food is an excellent choice, and the amount of cholesterol, for that matter, can be reduced by removing lard from the ingredients, and mutton replaced with chicken. Let such a recipe and cause surprise in the representatives of Asia - what do we care?