A rich, aromatic lamb and vegetable soup with chickpeas, potatoes, and fresh herbs, seasoned with cumin and coriander.
Ingredients
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500g lamb on the bone
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2 potatoes, quartered
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2 carrots, chunked
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1 onion, quartered
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200g chickpeas, soaked overnight
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3 tomatoes, chopped
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1 tsp cumin
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1 tsp coriander
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Fresh cilantro and dill
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Salt and pepper
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2L water
Instructions
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1
Place lamb in a large pot with cold water. Bring to boil, skim foam.
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2
Add onion, carrots, and chickpeas. Simmer 1 hour.
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3
Add potatoes, tomatoes, cumin, and coriander. Cook 30 min more.
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4
Season with salt and pepper. Ladle into bowls.
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5
Garnish generously with fresh cilantro and dill.
Did You Know?
In Tajik culture, the broth of shurbo is considered medicinal — it is the first food offered to someone recovering from illness.