Shurpa

Place lamb on the bone in a large pot with cold water, bring to a boil, skim all foam thoroughly, then reduce to a gentle simmer.

Add quartered onion, cumin seeds, salt, and black pepper, then simmer uncovered for one hour until the lamb is nearly tender.

Add carrots and potatoes, continue simmering for twenty minutes until vegetables are halfway cooked but still hold their shape.

Add tomatoes and bell pepper, simmer fifteen more minutes until all vegetables are tender and the broth is rich and golden.

Remove lamb, slice the meat off the bone and return the chunks to the pot, discarding the bones and any excess fat.

Ladle into deep bowls, ensuring each serving has generous meat and vegetables, then shower with chopped fresh dill and cilantro.