Lamb shurpa - general principles and methods of preparation
Shurpa is the first dish for which mutton is traditionally used. However, chicken can also be used or lamb can be combined with chicken, and it is better if a rooster is used. There are many recipes for this oriental dish, which vary by region. But the general rule is invariably satisfying and rather fat soup. Also, a large number of spices are added to the shurpa. By the way, shurpa can be served as a soup, or can be served as a second dish.
Lamb shurpa - product preparation
For the preparation of shurpa, mutton meat is traditionally used, namely the brisket, shank, neck or shank.
Lamb shurpa - cooking utensils
For cooking shurpa, you should use a cauldron or a special cast-iron saucepan, which has a non-stick coating. In this pan, you must first fry the meat, and then stew the vegetables with potatoes. However, if there is no cauldron, then pieces of lamb can be fried in a pan. Then transfer them to a regular pan, where shurpa will be cooked.
Lamb shurpa - the best recipes
Recipe 1: Lamb Shurpa
The classic recipe for mutton shurpa. Moreover, cooking this oriental soup is quite simple, but it turns out to be very tasty.
Ingredients:
500 grams of lamb,
500 grams of potato
100 grams of fat tail fat,
4 onions,
pod of red hot pepper,
2 tablespoons of tomato paste,
2.5 liters of water
greens of cilantro, dill,
bay leaf and salt.
Cooking method:
1. The lamb meat must be washed well, then cut into small pieces. Dice should be cut into fat. Onions need to be washed, peeled and cut into rings.
2. In a cauldron, fry the lard to the cracklings, which are laid out on a plate. And in the fat melted after lard, you need to fry the lamb until a brown crust is formed.
3. Then it is necessary to add onions, potatoes and tomato paste to the same cauldron - all this is fried for another 10-20 minutes.
4. After this, you need to pour water, drop the pod of hot red pepper, salt and bring to a boil. Then reduce the heat and cook, already on low heat, for one hour.
5. About 5 minutes before the end, you need to add bay leaf to the cauldron, as well as crushed cilantro and dill. Then you can serve to the table, hot spilling into plates.
Recipe 2: Uzbek Lamb Shurpa
This is a hearty soup with lamb meat (in this case, mutton ribs are used), which occupies a worthy place in the Uzbek cuisine.
Ingredients:
500 grams of mutton ribs,
2 carrots
2 onions,
6 potatoes,
2 bell peppers,
2 tomatoes
greens and salt to taste.
Cooking method:
1. Lamb ribs must be washed and boiled.
2. Onions, carrots and potatoes should be washed and peeled. Then the onion is cut into rings, and the carrots into slices. Each potato needs to be cut into four parts.
3. In the prepared broth of lamb ribs, you need to add potatoes, carrots, washed tomatoes, cut in half. Peppers need to be peeled and cut into rings. Bulgarian pepper is also added to the broth for vegetables and meat.
4. About 15 minutes before the shurpa is ready, you need to throw greens and onions. Allow to boil and cook until tender. And then serve in deep plates.
Recipe 3: Shurpa with lamb and chickpeas
Cooking shurpa according to this recipe is quite troublesome. But due to the use of Asian peas, the dish turns out to be especially tasty.
Ingredients:
1 kilogram of lamb saddle (loin on the bone),
100 grams of chickpea (Asian pea),
200 grams of carrots,
300 grams of onion,
300 grams of fat tail
300 grams of tomatoes
200 grams of bell pepper
400 grams of potato
cilantro.
Cooking method:
1. First you need to soak the chickpeas in water for the night.
2. Then in a large pot, or better in a cauldron, you need to put meat with fat, and then pour cold water on it. Cook meat should be on low heat, after a while adding chickpeas. Those who like spicy cuisine should also put hot peppers.
3. Cook should be until the meat with chickpeas reach half-cooked. After that, add pepper, onion, carrots and tomatoes to the cauldron.
4. And at the end of cooking, put greens and coarsely chopped potatoes.
Lamb shurpa - tips from experienced chefs
When preparing shurpa from lamb, you can replace this meat with goat meat or camel meat - it will turn out no less tasty.
It is important to remember that the taste of freshly brewed broth will deteriorate if it is kept hot for a long time.
It is important to determine what needs to be achieved perfectly - the taste of meat or broth. Since when cooking soup on low heat (that is, water only shakes slightly), the taste of meat worsens, but the broth turns out to be very tasty. And when the meat broth is cooked over high heat, the taste of the broth will be worse, but the meat will be much tastier.
A lot of greens are added to the mutton shurpa. In addition to parsley and cilantro, basil and tarragon can also be used. And at the end of cooking, tarragon sprigs can be taken out of the pan.
By the way, when serving the finished shurpa soup, it is necessary to put a piece of lamb in each plate, it is also advisable to season the shurpa with sour cream. It is also important to serve the dish hot so that the mutton fat does not freeze.
Comments
