Shurpa
A clear mutton soup with coarsely cut vegetables and a mound of herbs in the bowl.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cover the mutton with three litres of cold water and bring it slowly to the boil.
Skim for the first twenty minutes, never letting the broth bubble hard.
Add the chickpeas and simmer forty minutes.
Add the carrots halved lengthways and the onion in quarters and cook twenty minutes.
Add the potatoes whole, the tomatoes and the peppers and cook twenty-five minutes more.
Add the cumin, salt and the whole chilli and take it off the heat after five minutes.
Divide the meat and vegetables between bowls, ladle over the broth and pile chopped herbs on top.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.