Classic lamb shurpa

Classic lamb shurpa is a popular dish of traditional Uzbek cuisine. Using lamb makes it even more satisfying and vibrant in taste. And cooking over a fire will give you a unique appetizing aroma. To fulfill your culinary idea, we recommend using proven recipes from our selection.

Lamb shurpa in a cauldron over a fire - a classic recipe

Lamb shurpa in a cauldron over a fire, prepared according to a classic recipe, will be an excellent dish for you when relaxing in nature. According to the classics, a rack of lamb is chosen for shurpa, as the softest part of the ram. The set of vegetables is also classic and they are cut coarsely. The correct sequence of all ingredients is important for a dish.

1. 
   Separate the fat from the lamb with your hands and use it to prepare the shurpa.
2. 
   Heat the cauldron well over a fire, transfer the fat into it without cutting into pieces and, under a covered lid, melt it completely.
3. 
   Cut the lamb into portions to make ribs with some of the pulp.
4. 
   Remove the lard from the cauldron and transfer the sliced ​​lamb into the hot fat.
5. 
   Fry the lamb, covered, until golden brown on both sides.
6. 
   During this time, peel the onion and chop it coarsely.
7. 
   Cut the peeled carrots into large circles.
8. 
   Place the chopped onion in the cauldron with the lamb and fry until translucent.
9. 
   Then put the chopped carrots into the cauldron and fry for 5 minutes.
10. 
    Next, transfer the coarsely chopped peeled bell pepper into the cauldron and fry for another 10 minutes. Stir vegetables occasionally while frying.
11. 
    Chop the tomatoes coarsely, but small ones can be left whole. Transfer them to the cauldron and fry for another 10 minutes.
12. 
    Lastly, transfer the coarsely chopped potatoes into the cauldron.
13. 
    Salt the fried ingredients to taste and add any mixed seasonings, for example, suneli hops, cumin, coriander.
14. 
    After 5 minutes, put the peeled head of garlic and a pod of hot pepper into the cauldron.
15. 
    Pour all the fried ingredients into 5 liters of cold water, bring to a boil and cook over a small fire, covered with a lid, for 1 hour.
16. 
    After this time, remove the hot pepper, take a sample and adjust the taste.
17. 
    Remove lamb shurpa prepared according to the classic recipe from the fire, add finely chopped cilantro and you can serve. Bon appetit!

---

How to cook lamb shurpa in a pan on the stove

Lamb shurpa surprises with its richness and pleasant spicy aroma.Try a traditional oriental dish for your lunch or dinner.

Cooking time: 3 hours

Cooking time: 2 hours 30 minutes

Servings – 8

Ingredients:

• Lamb – 0.5 kg.
• Potatoes – 4 pcs.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Garlic – 4 cloves.
• Tomato – 2 pcs.
• Bell pepper – 1 pc.
• Khmeli-suneli – 1 tsp.
• Salt - to taste.
• Bay leaf – 2 pcs.
• Vegetable oil – 2 tbsp.
• Greens – 1 bunch.

Cooking process:

1. Cut the lamb into small cubes. Place them in a pan with vegetable oil and lightly brown for 10-15 minutes.

2. Then add chopped onion and grated carrots to the meat, stir and fry for a few more minutes.

3. Then fill the food with water and salt.

4. The next step is to peel the potatoes, cut them into medium slices and also place them in the pan.

5. Grind tomatoes and bell peppers. Separately, simmer the vegetables in a frying pan.

6. Add stewed vegetables to our dish.

7. At the last stage, add garlic cloves, suneli hops and bay leaves to the contents. Stir and continue cooking until the potatoes soften.

8. Serve the finished lamb shurpa hot, first sprinkled with chopped herbs.

A simple and tasty recipe for lamb shurpa in Uzbek style

Fragrant Uzbek shurpa is a surprisingly satisfying and appetizing dish. It can be served for dinner for a large family or company. A rich classic recipe with lamb will not leave anyone indifferent.

Cooking time: 3 hours

Cooking time: 2 hours 30 minutes

Servings – 12

Ingredients:

• Lamb on the bone – 1 kg.
• Potatoes – 5 pcs.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Garlic – 2 cloves.
• Tomato – 2 pcs.
• Bell pepper – 2 pcs.
• Khmeli-suneli – 1 tsp.
• Paprika – 0.5 tsp.
• Salt - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Peel the carrots and cut them into not too thin circles.

2. Cut the onion into thin half rings.

3. Next, remove the seeds from the bell pepper and divide it into medium-sized pieces.

4. Divide the tomatoes into small slices.

5. Press the garlic cloves under pressure or finely chop them with a sharp knife.

6. If the meat on the bone is too large, then chop it into smaller pieces. Rinse under water.

7. Place the prepared lamb in a saucepan or cauldron. Drizzle with vegetable oil.

8. Fry the product over low heat until golden brown for 10-12 minutes.

9. Add half of the chopped onion to the meat.

10. Fry the contents until the vegetable is transparent.

11. Now add carrots. Stir the roast.

12. Cook the dish for another 3-5 minutes. We make sure nothing burns.

13. Now pour water to the very top of the dish. Salt to taste.

14. Lay out the chopped bell pepper.

15. Peel the potatoes, divide them into halves and also place them in the dish. Cook the contents until all vegetables are soft.

16. After the potatoes are boiled, add the tomatoes to the mixture.

17. The next step is to throw in the remaining onion.

18. Now add the garlic and remaining spices. Mix the products.

19. Cook the dish for another 5-10 minutes over low heat and turn off.

20. Uzbek-style lamb shurpa is ready. Serve the dish hot!

Lamb shurpa according to the recipe of Stalik Khankishiev

The famous lamb shurpa according to the recipe of Stalik Khankishiev is a real hearty Uzbek dish. Prepare it for your family dinner and please your loved ones with its bright rich taste and aroma.

Cooking time: 3 hours

Cooking time: 2 hours 30 minutes

Servings – 8

Ingredients:

• Lamb on the bone – 0.6 kg.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onions – 3 pcs.
• Garlic – 5 cloves.
• Tomato – 1 pc.
• Bell pepper – 2 pcs.
• Khmeli-suneli – 1 tsp.
• Salt - to taste.
• Bay leaf – 1 pc.
• Greens – 1 bunch.

Cooking process:

1. Thoroughly wash the lamb on the bone, then fill the meat with water, salt and place on the stove.

2. Peel two onions (leave one), carrots and garlic. Throw the vegetables into the pan after the contents have boiled thoroughly.

3. After two hours of cooking, the soft lamb can be removed and separated from the bone. We will not use the bones, but throw the meat itself back into the dish.

4. We also take out the boiled carrots, cut them into thin circles and send them back.

5. Grind the onion and garlic to a porridge using a metal sieve.

6. Next, chop the tomato, potato, bell pepper and the remaining raw onion. Place the vegetables in the pan.

7. Adjust the salt of the contents to taste. Add suneli hops and bay leaf. Continue cooking until the potatoes are soft.

8. Serve the lamb shurpa hot, garnishing the dish with fresh herbs. Bon appetit!

Step-by-step recipe for making lamb shurpa in a slow cooker

You can prepare a hearty and flavorful lamb shurpa in a slow cooker. This method will save your time, and the result will definitely please your family or guests.

Cooking time: 2 hours 40 minutes

Cooking time: 2 hours

Servings – 8

Ingredients:

• Lamb – 0.5 kg.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 3 cloves.
• Tomato – 1 pc.
• Dried basil – 1 tsp.
• Greens – 1 bunch.
• Chickpeas – 120 gr.
• Salt - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Soak the chickpeas in plenty of cold water in advance. Then drain the water from the beans and reserve them for further cooking.

2. Wash the lamb and divide it into medium-sized pieces. Cut the onion into half rings.

3. Turn on the multicooker in the “frying” mode. Pour in vegetable oil and brown the onion and meat for 15-20 minutes.

4. Next, chop the remaining vegetables. Add them along with salt, spices and chickpeas to the multicooker bowl, fill to the top with water and cook in the “stew” mode for 2 hours.

5. Sprinkle the finished dish with chopped herbs, arrange on plates and serve. Bon appetit!

Hearty and flavorful lamb shurpa with potatoes

Hearty lamb and potato shurpa is an ideal solution for a large family dinner. The dish can be divided into two parts: rich broth and delicious meat with vegetables. Surprise your family!

Cooking time: 3 hours

Cooking time: 2 hours 30 minutes

Servings – 8

Ingredients:

• Lamb – 0.5 kg.
• Kurdyuk – 50 gr.
• Potatoes – 4 pcs.
• Tomato – 2 pcs.
• Carrots – 1 pc.
• White onions – 3 pcs.
• Red onion – 1 pc.
• Bell pepper – 1 pc.
• Greens – 1 bunch.
• Salt - to taste.
• Dried basil – 1 tsp.
• Ground coriander – 0.5 tsp.

Cooking process:

1. Cut the fat tail into small pieces and throw it into a heated cauldron. Fry it.

2. Next, cut the lamb into medium-sized pieces.

3. When the fat tail is thoroughly fried until golden brown, put it on a plate and set aside for a while.

4. Place the lamb in an already heated cauldron. Fry the meat for 15-20 minutes.

5. Fill the meat with water and continue cooking.

6. Peel the onions and cut them into half rings.

7.Throw onions into a boiling cauldron.

8. Chop the remaining vegetables. Chop red onion, carrots, herbs, peppers and tomatoes. Peel the potatoes and cut them into halves.

9. Throw the prepared vegetables into the cauldron. We leave only greens. Salt, sprinkle with coriander and basil.

10. Stir the dish and continue to boil. Cook until the meat and potatoes are softened.

11. The dish will be ready in approximately 2-2.5 hours. At the end of cooking, add the fried fat tail to it.

12. Serve the dish in two plates. The first contains meat and potatoes, sprinkled with fresh herbs. The second contains a spicy broth. Bon appetit!

Delicious recipe for lamb shurpa with chickpeas

Lamb shurpa with chickpeas is an incredibly satisfying oriental dish that will feed even the largest family. This culinary option is served for lunch or dinner.

Cooking time: 3 hours

Cooking time: 2 hours 30 minutes

Servings – 8

Ingredients:

• Lamb – 0.5 kg.
• Chickpeas – 100 gr.
• Rice – 50 gr.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Cherry tomato – 7 pcs.
• Garlic – 3 cloves.
• Salt – 1 tsp.
• Khmeli-suneli – 1 tsp.
• Ground coriander – 0.5 tsp.
• Bay leaf – 1 pc.
• Black peppercorns – 4 pcs.
• Cilantro - ½ bunch.

Cooking process:

1. Fill the lamb with water, add salt, add bay leaf and put on fire. Cook, periodically removing the foam. It will take approximately 2 hours to fully cook the meat.

2. After 40-60 minutes of cooking the meat, add chickpeas to it. It should be soaked in cold water beforehand.

3. Peel potatoes, carrots and onions. We rinse.

4. Wash the cherry tomatoes and add them to the pan along with the rice. Now you can add coriander and suneli hops.

5. Peel the garlic cloves and place them in dishes.We also send black peppercorns there. Wash the sweet bell peppers and remove the seeds.

6. Let's start cutting vegetables. Grind sweet peppers and carrots into thin strips.

7. Next, cut the potatoes and onions. Place all prepared vegetables into the broth.

8. Remove the boiled lamb from the pan. Carefully separate the meat from the bone, cut it into small cubes and put it back into the pan. Cook until the potatoes are ready.

9. A few minutes before it’s ready, add chopped cilantro to the dish. Then remove from the heat, place the shurpa on plates and serve.

Homemade lamb and beef shurpa

Original homemade shurpa is made with the addition of several types of meat. Try using lamb and beef in cooking. You will receive a rich and rich product.

Cooking time: 2 hours 30 minutes

Cooking time: 2 hours

Servings – 8

Ingredients:

• Lamb – 300 gr.
• Beef – 300 gr.
• Potatoes – 4 pcs.
• Carrots – 2 pcs.
• Onions – 1 pc.
• Tomato – 2 pcs.
• Bell pepper – 2 pcs.
• Garlic – 4 cloves.
• Greens – 1 bunch.
• Salt - to taste.
• Spices - to taste.

Cooking process:

1. Thoroughly wash two types of meat under water. Then cut the products into medium-sized pieces.

2. The next step is to transfer the lamb and beef into a saucepan, add water, salt and place on the stove. Cook for about an hour, periodically removing the foam.

3. We begin to peel the vegetables. Chop carrots, onions and garlic. Throw them into the pan after the meat has boiled for 1 hour.

4. Peel the potatoes and cut them into small slices. We also immerse it in the pan.

5. Next, chop the peppers and tomatoes. Place into a dish.

6. Add the contents with spices and cook for another 1 hour over low heat.

7.Once ready, add chopped herbs to the dish. Lamb and beef shurpa is ready to serve!