Mutton shurpa - prepare a masterpiece of oriental cuisine
Shurpa is a wonderful, tasty and rich dish that can melt the heart of the most severe person. And it is prepared quite simply. The dish is considered Uzbek, but its recipes are also available in other Central Asian countries of the CIS, as well as in Afghanistan and Pakistan. One can argue about a classic shurpe for a long time, but what is it real? For example, in the classic Uzbek dish there is a turnip, nohut peas and no tomatoes at all. Some people here think that mutton soup is shurpa a priori. However, this is not the case. The lamb shurpa (made from beef, too, is boiled) is prepared, albeit simply, but, as in the whole East, there are subtleties and nuances.
All components are based on 1 kg of mutton. For the preparation of this dish fatty ribs and meat on large bones are best suited - chopped lamb thighs are best in pieces of about 10 cm.You will also need 3-4 onions, 3-4 Bulgarian peppers, 4-5 tomatoes, as many carrots and 5-6 potatoes. If desired, you can prepare a dish with nohut (chickpea) - it will take about 100 g. Spices to taste: black and red peppers, bay leaf, zira, if there is rayon and dzhambul. Mutton shurpa is very good with greens: dill, cilantro, parsley.
Meat chopped and rinsed. The bones from the thighs, along with the ribs, are placed in a cauldron or enamel pot and filled with clean water (preferably filtered or from a source). A little salt is poured in there - thanks to this, foam will be formed faster and more actively, which needs to be removed on time. When the foaming is over and the water becomes clear, you can add whole onions (peel off), cut the carrots into halves, nohut (soak it for 12 hours) and spices (except rayon, dzhambul and bay leaf). Turn down the fire to the very minimum, so that it barely boils - just a couple of bubbles. The source of fire must be strictly centered so that the temperature is evenly distributed. This is especially true when the lamb shurpa is cooked on a fire (in nature).In this case, a small sliver can be placed under the center of a cauldron or saucepan so that it burns moderately. The broth should boil in such a minimum mode for 2-3 hours. This is one of the secrets that lamb shurpa hides. At the end of the boiling point of the broth, the meat should be very easily separated from the largest bones.
When the broth is ready, add fire. Then add to it a bay leaf, peeled potatoes (whole or cut into halves) and salt. When the potatoes are cooked, you need to put in a cauldron tomatoes cut in half, pieces of bell pepper, dzhambul, raykhon and cook for another 10 minutes. Then the lamb shurpa is removed from the heat, covered with a lid and left for another 10 minutes. Large bones with meat are served on a separate dish. Broth sprinkled with greens (you can separately in each plate). All. You can start the feast. 100 g of cold vodka will go well for this dish, and after the meal - green tea. People know different dishes of lamb. Shurpa, however, always remains the best!