Shurpa is an oriental lamb dish with vegetables. It is a fragrant, rich broth in which vegetables and meat are cooked. The last when serving shurpa on the table act as a side dish. Broth, vegetables and meat are always served separately, in different dishes. Shurpa is especially tasty when cooked in a pot on a fire. In this case, it comes out unusually fragrant and tender.
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You will need
-
- On a five-liter cauldron:
- 1 kg of fresh mutton;
- 100 fat tail fat;
- 1 kg of onions;
- 4 medium carrots;
- 2 eggplants;
- 500 g of fresh tomatoes;
- 1 kg of potatoes;
- 4 bell peppers;
- 5 l of water;
- Bay leaf
- greens
- salt
- black pepper peas;
- spices - zira
- barberry
- ground coriander.
- For marinade:
- 500 g of vinegar;
- 500 g of water;
- sugar
- salt to taste.
Instruction manual
1
Prepare a cauldron, hang it over a fire and melt fat tail fat in it.
2
Rinse the lamb and cut into medium pieces. Fry the meat with spices over a fire until crusted. It will take 20 minutes. Take the pieces of lamb from the cauldron. For shurpa it is necessary to take the vertebral part of the ram.
3
Cut the whole carrot and only half the onion into small cubes and fry them in a cauldron with fat tail fat until soft. Return the fried lamb to the cauldron.
4
Add chopped tomatoes, eggplant and bell pepper and continue to simmer.
5
Prepare the onion dressing. To do this, chop the remaining half of the onion with a long, thin straw, salt it, mix. Squeeze the onions with your hands and pour the marinade: mix water, sugar and vinegar. Pickled onions are an essential component of shurpa. He will give her a slight sourness and split the layer of fat tail fat.
6
Pour water into the cauldron and simmer the shurpa for about two hours under the lid. At the first boil, remove the foam. The fire around the fire should be small. At the end of cooking, add potatoes, cut large enough, peppercorns and bay leaf. Cook another 20 minutes until the potatoes are ready. Salt to taste. The final chord will be spices - a pinch of rubbed zira in the palms, a few leaves of basil, a little ground coriander.
7
Serve the prepared shurpa on the table as follows: pour the broth into bowls, and put the meat and vegetables in separate plates. Be sure to add pickled onions to this dish. It should be added directly to the bowl with the broth and sprinkled with finely chopped herbs.
note
Never cook shurpa for more than four hours.
Only fresh meat is suitable for this dish. Even with well-stored frozen lamb, you will never get such a bright taste as with fresh.
Useful advice
If you put meat in one shurpa in one piece, and not cut it, it will have a more intense aroma and taste.