Shurpa from mutton is a classic of oriental cuisine, which is prepared according to different recipe from each of the peoples. Anyway, the common characteristics of shurpa, found everywhere is that it is high in fat and meat. Also, in the soup is often added and fruits, mostly dried quince and plum. A ready-made rich shurpa is complemented by an abundance of greenery, which emphasizes the already spicy taste of the dish.
Recipe for lamb shurrings at home
In addition to its nutritional value, shurpa is famous for its brightness: pieces of meat floating in a clear broth are complemented by bright spots of carrots, sweet peppers, tomatoes and herbs - an excellent dish for any season.
Ingredients:
- lamb on the bone - 740 g;
- tomatoes - 210 g;
- onion - 115 g;
- potatoes - 330 g;
- carrots - 90 g;
- handful of green coriander;
- ground spoon - 1 teaspoon;
- Bulgarian pepper - 230 g.
Preparation
Lamb prepare, cutting off excess fat and rinsing the meat. After, place pieces of mutton in a saucepan, pour water and cook for one and a half hours together with a small onion and grinded zira. As soon as the broth is ready, remove the bulb, and in the broth itself, first throw the potatoes, then, after repeated boiling, sweet pepper, followed by carrots and tomatoes. Cook the dish for another 20 minutes after re-boiling, and then serve with an abundance of fresh coriander.
It is also convenient to make a mutton shurpa in a multivark, thanks to the device the broth can be boiled for a longer time for maximum concentration of meat taste. Cook the mutton for one and a half hours in the "Quenching" mode, after which immediately put all the ingredients in the bowl and leave it for another half an hour.
Shurpa from mutton in a cauldron at the stake
Undoubtedly, the most aromatic is obtained exactly the soup that you cook at the stake. In this version we will try to combine the authentic variant of the dish with the summer version of the shurpa, which is being prepared with an abundance of vegetables.
Ingredients:
- fat smoky - 75 g;
- carrots - 320 g;
- tomatoes - 570 g;
- potatoes - 730 g;
- onion - 830 g;
- lamb - 1,1 kg;
- barberry, zira, ground coriander - 1 teaspoon;
- sweet pepper - 420 g;
- vinegar - 430 ml;
- water 430 ml.
Preparation
Before you make a mutton shurpa, melt the fat in the cauldron and use it to fry half a large chopped onion with sweet pepper and carrots. When the vegetables just start to change color to golden, put lamb to them and let the pieces seize. Season everything with barberry, zira and coriander, add a pinch of salt and pour water. Preparing a shurpa from mutton will require patience from you - the whole process will take at least two hours of cooking under the lid. While the soup is brewed, take and cut the remaining onions with thin straws and marinate it in vinegar with water, salt and sugar.
Serve hot shurpa with pickled onion and plenty of greens to taste.
How to prepare a lamb from a mutton at home?
Ingredients:
- chickpea - 115 g;
- onion - 240 g;
- tomato - 510 g;
- carrots - 380 g;
- sweet pepper - 370 g;
- white cabbage - 95 g;
- potatoes - 640 g;
- garlic - 3 teeth;
- lamb - 1,3 kg.
Preparation
Pre-soak the chickpeas and cook it until half cooked. Fry the meat with onion rings until it seizes, then add the crushed garlic teeth, sliced carrots to it and pour it all over with boiling water. Add chickpeas and add cabbage. After an hour, put tomatoes, sweet peppers and large potato slices in the dish. Leave everything to boil until the potatoes are soft, and then let it bite without fire for another 15 minutes before serving.