A hearty clear broth soup of slow-simmered lamb on the bone with large chunks of potato, carrot, tomato, and bell pepper, fragrant with cumin and fresh herbs.
Ingredients
600g lamb shoulder on bone
3 potatoes, quartered
2 carrots, chunked
2 tomatoes, quartered
1 bell pepper, chunked
1 large onion, quartered
1 tbsp cumin seeds
1 tsp black pepper
Salt to taste
Fresh dill and cilantro
2L water
Instructions
1Place 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.
2Add quartered onion, cumin seeds, salt, and black pepper, then simmer uncovered for one hour until the lamb is nearly tender.
3Add carrots and potatoes, continue simmering for twenty minutes until vegetables are halfway cooked but still hold their shape.
4Add tomatoes and bell pepper, simmer fifteen more minutes until all vegetables are tender and the broth is rich and golden.
5Remove lamb, slice the meat off the bone and return the chunks to the pot, discarding the bones and any excess fat.
6Ladle into deep bowls, ensuring each serving has generous meat and vegetables, then shower with chopped fresh dill and cilantro.
Did You Know?
Uzbek cooks judge a shurpa by its clarity — a truly skilled cook produces a crystal-clear golden broth despite hours of simmering.