Shurpa

Instructions

1. 1 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.
2. 2 Add quartered onion and simmer on low heat for one hour until the lamb is becoming tender and the broth is rich and golden.
3. 3 Add potatoes, carrots, tomatoes, and bell pepper to the pot and continue simmering for thirty more minutes until vegetables are soft.
4. 4 Season with cumin, salt, and black pepper adjusting to taste as the broth should be well seasoned and deeply savory throughout.
5. 5 Ladle the soup into large bowls making sure each serving gets a generous piece of lamb and an assortment of vegetables.
6. 6 Garnish abundantly with chopped fresh cilantro and dill then serve with warm flatbread on the side for dipping.