Lamb Shulum

Lamb shulyum is a variant of a rich meat soup, similar to shurpa, but with its own characteristics in the recipe. For it, the meat is taken on the bone, cut into large pieces and not fried. More meat is added to the soup than other additives (potatoes, tomatoes, eggplant, onions and sweet peppers) and they are cut just as coarsely. Seasonings and herbs are required in shulum. Traditionally, shulum is cooked over a fire, but it can also be prepared at home.

Lamb shulum in a saucepan at home

Shulyum from lamb, as a traditional meat component of the dish, is simply prepared in a saucepan at home. In this recipe we take a leg of young lamb, from which we separate part of the meat for other purposes, for example, shish kebab. From vegetables we will add only potatoes, seasonings and herbs. There are a minimum of ingredients, but the dish will have a simple and natural taste.

1. 
   Rinse the lamb (leg bone with remaining meat), place in a saucepan for cooking soup and fill with 3 liters of cold water.After boiling, remove the foam, add a bay leaf with a peeled onion and allspice to the broth, add salt to taste and cook the lamb for 2 hours over low heat and covered.
2. 
   After this time, you will have a very rich broth and the meat will easily separate from the bone. Remove the onion and bay leaf with pepper from the broth. Transfer the lamb to a plate.
3. 
   Peel the potatoes, rinse and cut into large pieces. Transfer it to the broth and cook for another 20 minutes until fully cooked.
4. 
   Remove the bone from the boiled lamb and separate the meat into small pieces with your hands.
5. 
   Prepare the garlic and green cilantro. They can be put in cooked soup, but it is better to add them to a plate, it will be tastier. Try the Shulum and adjust the taste if necessary.
6. 
   Place pieces of boiled lamb into portioned soup bowls and pour the broth with potatoes. Add chopped garlic, cilantro and black pepper to each plate, and adjust the quantity according to your taste.
7. 
   Serve lamb shulum cooked in a pan only hot. Bon appetit!

Lamb shulum in a cauldron on the stove

The name of the soup "Shulyum" comes from the word "shul", meaning that the soup is made from fresh meat (lamb in this recipe) in a cauldron. Traditionally, the dish is prepared over an open fire, but using a cauldron can be prepared at home. We are preparing lamb shulum, and the vegetable set will be potatoes, onions, eggplant, sweet peppers and tomatoes. For richness and aroma, add a lot of spices and herbs.

Cooking time: 2 hours 30 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Lamb with bone – 800 gr.
• Potatoes – 3 pcs.
• Eggplant – 2 pcs.
• Tomatoes – 3 pcs.
• Onion – 3 pcs.
• Bell pepper – 2 pcs.
• Hot pepper – 1 pod.
• Cilantro – 1 bunch.
• Basil – 1 bunch.
• Parsley – 1 bunch.
• Garlic – 6 cloves.
• Salt - to taste.
• Ground black pepper – ¼ tsp.
• Khmeli-suneli – 1 tsp.
• Bay leaf – 1 pc.

Cooking process:

Step 1. Rinse the lamb for the soup, cut into pieces, place in a cauldron, cover with cold water and cook on the stove for 1.5 hours from the start of boiling. Remove the foam periodically and cook the meat over low heat.

Step 2. While the lamb is cooking, peel, rinse and cut all vegetables (potatoes, onions, eggplants and bell peppers) according to the recipe into large pieces of arbitrary shape.

Step 3. Add chopped vegetables to the cooked lamb and cook for another 20-30 minutes.

Step 4. Chop the garlic using a garlic grinder. Finely chop the washed greens. Place the garlic with chopped herbs, bay leaves and hot pepper into the cooked shulum, add black pepper from khmeli-suneli and salt the soup to your taste. Simmer the dish for a few minutes, turn off the heat, and let the soup steep for 30 minutes.

Step 5. Pour the lamb shulum cooked on the stove in a cauldron into portioned soup bowls and serve for lunch. Bon appetit!

Classic lamb shulum over the fire

Classic lamb shulum over a fire involves a classic set of ingredients and lamb, classic large cutting of food and cooking over an open fire/bonfire. This recipe asks you to cook shulum in an Afghan cauldron. The design of this cookware simplifies the cooking process, the soup will have a special taste, and at the same time you can prepare a treat for a large campaign.

Cooking time: 2 hours 30 minutes.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Lamb with bone – 1.5 kg.
• Bell pepper – 1 kg.
• Onions – 6 pcs.
• Potatoes – 1 kg.
• Hot pepper – 1 pod.
• Carrots – 6 pcs.
• Garlic – 1 head.
• Salt - to taste.
• Ground black pepper - to taste.
• Seasoning for meat - to taste.
• Greens - to taste.

Cooking process:

Step 1. First of all, prepare the Afghan cauldron and all the products for shulum. Wash the lamb and cut into large pieces. Peel and rinse the vegetables. Measure out the seasonings specified in the recipe, because all ingredients are added at the same time.

Step 2. Place pieces of lamb in a cauldron and sprinkle them with salt and seasonings. Place whole peeled onions in the cauldron.

Step 3. Cut the carrots and bell peppers into large pieces, and leave the potatoes whole. Place these vegetables in a cauldron.

Step 4. Fill the contents of the cauldron with 2.5-3 liters of clean water and place an unpeeled head of garlic cut in half on top. Close the lid of the cauldron.

Step 5. Light an open fire/bonfire in advance. Place a cauldron with soup over it and cook for 80 minutes. Classic shulum with lamb cooked over a fire can be poured into soup bowls and served. Bon appetit!

Lamb shulum with eggplants

The main rule of real shulum is a large amount of meat and a small selection of vegetables. The cooking principle is simple: meat with a bone (lamb in this version) is simmered for a long time over low heat, then vegetables and seasonings are added, which determine the main aroma of shulum. In this recipe we will complement the traditional set of vegetables with eggplants. We prepare shulum on the stove and it is better to take a cauldron.

Cooking time: 2 hours 30 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Lamb – 800 gr.
• Eggplants – 2 pcs.
• Bell pepper – 2 pcs.
• Onion – 1 pc.
• Potatoes – 4 pcs.
• Tomatoes – 2 pcs.
• Cilantro – 1 bunch.
• Parsley – 1 bunch.
• Hot pepper – 1 pod.
• Garlic – 5 cloves.
• Bay leaf – 1 pc.
• Khmeli-suneli – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Ground red pepper - to taste.

Cooking process:

Step 1. Rinse the lamb under running water and cut into large pieces. Transfer it to a soup pot or cauldron, add cold water and cook for 1.5 hours over moderate heat to create a rich broth. Remove the foam periodically and add water as it boils.

Step 2. While the lamb is cooking, prepare the vegetables. Peel and rinse the potatoes. Cut it into medium pieces.

Step 3. Peel the washed eggplants and cut this vegetable into thick semicircles.

Step 4. Peel sweet peppers from seeds with partitions and cut into strips. Chop the peeled onion finely.

Step 5. Peel the tomatoes, scald them with boiling water and then cut into cubes.

Step 6. Add sliced ​​potatoes to the broth with the cooked lamb and cook for 7 minutes.

Step 7. Then add the chopped vegetables to the broth and cook for another 10-12 minutes.

Step 8. Wash the parsley and cilantro, dry with a napkin and finely chop. Peel the garlic cloves and chop through a garlic clove. Finely chop the hot pepper with a knife. Place the greens with garlic and hot pepper into the cooked shulum, add salt and ground pepper and suneli hops to your taste, add bay leaf and turn off the heat after a couple of minutes.

Step 9. Let the shulum with lamb and eggplant steep for 20 minutes under a closed lid, and then the dish can be served for lunch. Bon appetit!

Lamb shulum in a slow cooker

A slow cooker allows every housewife to prepare the famous lamb shulum at home, especially when the family is small. The technology and ingredients are the same as for classic shulum, and the taste of the dish is always pleasing. Simmer the lamb on the bone for 2 hours on the “Stew” program, then add a set of vegetables, which can be changed to your taste, seasonings and finish cooking on the “Soup” program. It is better to buy a special seasoning for shulum on the market.

Cooking time: 3 hours.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Lamb on the bone (ribs) – 1 kg.
• Potatoes – 1 kg.
• Carrots – 0.5 kg.
• Bell pepper – 0.3 kg.
• Tomatoes – 0.2 kg.
• Onion – 1 pc.
• Water – 2.5-3 l.
• Tomatoes – 2 pcs.
• Salt - to taste.
• Seasoning for shulum - to taste.
• Bay leaf – 1 pc.
• Greens - to taste.

Cooking process:

Step 1. Rinse the lamb ribs well, place in a multi-bowl, fill with 2.5-3 liters of clean water and cook on the “Stew” or “Simmer” program for 2 hours.

Step 2. When the program is complete, remove the ribs from the bowl and separate the meat from the bone.

Step 3. While the lamb is cooking, prepare all the vegetables specified in the recipe. Clean them, wash them and cut them into large pieces of any shape.

Step 4. Strain the broth through a sieve until it is clear and free of scale residue.

Step 5. Place chopped vegetables and pieces of meat into a multi-bowl, fill with strained broth, add salt, seasoning and bay leaf to your taste. Turn on the Soup program for the default time.

Step 6. At the end of this program, add finely chopped herbs to the shulum and let the soup steep for 10-20 minutes in the “Warming” mode.Pour shulum with lamb prepared in a slow cooker into soup bowls, and serve the dish for lunch. Bon appetit!