Dishes of Uzbek cuisine are always prepared without any excesses and culinary delights, but this does not prevent them from being deliciously delicious, incredibly aromatic and saturated. One of these is the mutton shurpa in Uzbek, the recipes of which we will offer below in our material.
How to boil a lamb from Uzbek mutton - recipe
Ingredients:
- young sheep ribs - 530 g;
- potatoes - 530 g;
- Bulgarian sweet peppers - 220 g;
- pepper burning red - 1 pod;
- onion bulbs - 265 g;
- fresh carrots - 220 g;
- fresh tomatoes - 220 g;
- ground black pepper;
- salt;
- twigs of fresh greens .
Preparation
When preparing shurpa, we wash the lamb ribs, cut into slices, fill it with water and cook until cooked. During this time we will properly prepare all the necessary vegetables. My potato, clean and cut into four or six parts, peeled carrots shredded mugs, and bulbs half rings. Fresh tomatoes are scalded with boiling water, having made a cruciform cut beforehand in the center, we remove easily the skin and cut the pulp with small cubes. We rinse Bulgarian peppers, we get rid of the stalk with seeds and cut into rings. The same manner we do with the chili pepper (if it is added to the dish).
We put potato, carrot and tomato slices, sweet pepper and chili into a broth, and after fifteen minutes we throw there a ray and fresh greens, which we also wash in advance and crush.
A few minutes before the end of the cooking process, we shuffle the shurpa with salt and, if desired, add the spices to your taste.
How to cook an Uzbek shurpa from mutton in a cauldron - recipe
Ingredients:
- lamb - 1,7 kg;
- potatoes - 1,7 kg;
- Bulgarian sweet peppers - 220 g;
- pepper burning red - 1 pod;
- onion bulbs - 950 g;
- onion red - 950 g;
- fresh carrots - 950 g;
- fresh tomatoes - 950 g;
- fresh greens (coriander, basil, parsley, dill) - 0.5 large bunches;
- garlic head - 1 piece;
- ground coriander - 15 g;
- hops-suneli - 15 g;
- zir - 15 g;
- ground black pepper - 5 g;
- salt.
Preparation
First, we cut fresh mutton, separating the fillet from the bones. The latter is filled with clean water in the cauldron and placed over the campfire to cook. After half an hour, add the cut lamb pulp, and after another twenty minutes, large rings of red onions. Cook the contents of the kazan for another fifteen or twenty minutes, after which we lay carrots cut into small cubes and dice without tomato cubes.
Twenty minutes later we throw into the shurpa the Bulgarian pepper, shredded by rings, after having rid it of the stem with the seeds and the potato tubers, peeled and cut into large oblong lobules. At the same stage, we introduce into the dish a common onion. It must be cleaned and cut into thin rings or semirings.
We cook the shurpa on the fire for another ten minutes, and then throw the chopped fresh greens. It must be taken
Now we let the dish with smoldering embers to the softness of the potatoes and all other vegetables, we give the dish a few more minutes to brew, and can serve, seasoning with twigs of your favorite greens and adding fresh sour cream.