Shurpa

Place bone-in lamb pieces in a large pot with cold water and bring slowly to a boil, skimming off foam as it rises to the surface.

Add quartered onion and simmer on low heat for one hour until the lamb is becoming tender and the broth is rich and golden.

Add potatoes, carrots, tomatoes, and bell pepper to the pot and continue simmering for thirty more minutes until vegetables are soft.

Season with cumin, salt, and black pepper adjusting to taste as the broth should be well seasoned and deeply savory throughout.

Ladle the soup into large bowls making sure each serving gets a generous piece of lamb and an assortment of vegetables.

Garnish abundantly with chopped fresh cilantro and dill then serve with warm flatbread on the side for dipping.