Hi friends! Today we will cook mutton Shurpa. Shurpa is a rich meat broth with the addition of a large amount of various herbs and spices.

You can also watch a video recipe for making Shurpa at the end of the page.

Ingredients you need to make shurpa:

The amount of ingredients is calculated for the volume of a five liter cauldron.

• 700 grams of lamb, you can take it on the bone or just meat.
• Onions - 3 pcs.
• Carrots - 2 pcs.
• Tomato - 2 pcs.
• Bell pepper - 2 pcs.
• Potatoes - 5 pcs.

From greenery:

• parsley
• green onion
• cilantro

From spices:

• Red pepper
• coriander
• black pepper
• refined sunflower oil

So let's get started!

Pour refined sunflower oil into a heated cauldron.

Add pre-cut meat to the heated oil.

Note: you need to fry the meat over high heat. Since the lamb is quite fatty, the meat should not burn. We still recommend stirring the meat a little when browning.

While the meat is fried, cut the vegetables.

Cut the onion into rings. We would not recommend chopping finely, because at the end of the preparation of the dish, nothing may remain from it.

We also cut the carrots into rings.

When the meat is fried to a crust, add the onion to it.

After 10 minutes, add the carrots with the top layer.

Now the vegetables need to be stewed for another 10 minutes. Do not stir.

While the vegetables are languishing in a cauldron, we can cut the tomatoes, which have been previously peeled. Peeling the peels will be much easier if you pour boiling water over the tomatoes beforehand. You can cut tomatoes in absolutely any way.

Now you need to peel and cut the bell peppers into strips.

After 10 minutes of frying vegetables, add bell peppers and tomatoes.

Add spices at the same time:

- a third of a teaspoon of red pepper;

- a teaspoon of coriander;

- a teaspoon with a slide of Zira.

After that, the contents of the cauldron must be mixed.

Add some water (100 ml). This is necessary so that the contents of the cauldron begin to stew.

Leave to simmer for 15-20 minutes over low heat.

Meanwhile, chop the potatoes. It is customary to cut potatoes into this dish quite large, cutting it into four parts.

When the contents are stewed, add the chopped potatoes to the cauldron.

Fill the contents of the cauldron with water.

Cover with a lid and let it boil.

When the dish boils, add salt: approximately one level tablespoon for the volume of a five-liter cauldron.

After, add black pepper: about 10 pieces, if peppercorns, or a little less than a teaspoon, if ground pepper.

Now we have to cook Shurpa until the potatoes are ready, about 25-35 minutes. During this time, we recommend that you try the dish with salt.

While Shurpa is boiling, we cut the greens.

Finally the dish is ready!

Pour Shurpa into a plate and garnish with herbs on top.

You can start eating!

You can also watch a video recipe for making shurpa.

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