Shurpa from lamb. The recipe is delicious and 'truly Uzbek'

Uzbek mutton shurpa (recipe you'll learn today), cooked in compliance with all the necessary rules and with the use of the right ingredients, is a food that is terrific in taste, appearance and aroma. It's not surprising that even those who do not quite like mutton can change attitude to it after they try our recipe. Miracles happen, and in cooking it happens much more often than you think. To do this, you need to know how to properly prepare a shurpa from mutton. The recipe assumes the obligatory three components: vegetables, spices and, of course, meat, and then follow all the recommendations exactly.

Law One

The basis and the main component of this Uzbek shurpa is lamb and only lamb. Therefore, the success of the enterprise depends on meat as a whole. Buy lamb is better in the market, where there is a choice and you can bargain. It is best to use the neck, the scapula or the back of the carcass of a lamb to shurly. And even better when cooking the broth combine them: the meat of the neck and the scapula will give the necessary fat, and the rear part - the volume of meat.

Law of the second

Many people are wondering how to make a mutton shurpa with a pleasant and delicate aroma. We reveal the secret: you need to buy lamb meat, not ram. Then you will avoid an unpleasant smell, because of which some just dislike lamb.

The third law

The correct broth. Meat lamb (lamb) must be chopped into portions of 3-6 cm (who loves as much as possible) and soak in cold water for an hour and a half. After that, the meat needs to be rinsed well. Cook the broth in a large saucepan for 4.5-5 hours. To make the broth transparent, remove the resulting foam during the first 2 hours. If you have done everything correctly, then by 50% you should get a delicious lamb shurpa.

Council. Properly selected spices and vegetables are a guarantee that you will get a real sheep's lamb. The recipe, which we offer to you, involves the use of 4-6 types of spices.

This hops-suneli, seeds of zira, thyme, coriander, you can add basil and / or tarragon.

From vegetables when preparing shurpa use carrots, onions, garlic, tomatoes, sweet peppers and, of course, potatoes. You can cook a dish with peas, but in this recipe we will not use it.

How to prepare shurpa from mutton, we set forth further.

Step one. Broth strain and put again on fire, adding in it the onions cut into half rings (1,5-2 bulbs), 3-4 heads of garlic, salt.

Step two. Cut the carrots into pieces (2 pieces). Add it when the broth starts to boil.

Step three. 3-4 potatoes cut into cubes of medium size. Add to broth.

Step four. Add spices. We still advise to dwell on 4 spices, necessarily using hops-suneli and zir.

Step five. Slice tomatoes in thin slices (2 pcs.), Pepper in rings (2 pcs.), Add to broth.

Step Six. Finely chop the greens (parsley, dill), add to broth, reduce fire and give a little shurpa to bask. Once the potatoes are cooked, the shurpa is ready. You can turn off the fire.

Now you know how to prepare a shurpa from mutton. Of course, the present Uzbek dish should be cooked at the stake, however, if you want, it can be done on an ordinary gas or electric stove.

We'll check the ingredients again.

Shurpa from mutton, the recipe of which is given above, are the ingredients:

• Lamb 1 kg;
• Garlic 3-4 heads;
• Onion about 1.5 bulbs;
• Tomatoes 2 pcs .;
• Potatoes - about 3-4 pieces;
• Carrots - medium 2 pcs .;
• Bulgarian pepper - one color 2 pcs .;
• Greens (parsley, dill) 50 gr;
• spice.

If you liked it, you can teach the recipe how to make a shurpa from lamb, your friends and acquaintances. Well, those who do not under any circumstances tolerate lamb, you can replace it with beef meat. True, it will not be shurpa anymore.