Kaurma-shurpa
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An incredibly aromatic and tasty dish can be created from ordinary lamb and vegetables. Its only drawback is the cooking time.
Kaurma-shurpa is a cross between the first and second course. It is always served hot, as it is made from lamb, and simmers for about 2-2.5 hours on minimal heat. It is best to cook such a dish in the oven or over a fire - the aroma of kaurma-shurpa will be simply extraordinary. Due to the length of cooking, the meat falls away from the bones and becomes tender in taste. Be sure to buy lamb on the bone so that the broth is tasty and aromatic.
The cooking recipe itself involves pre-frying the food, but it is best not to fry the tomatoes, but to add them along with the carrots half an hour before the end of cooking. If the lamb is fatty, then cut off a little fat and heat it in a container, then fry the meat and onions in the melted fat.
Be sure to use ground paprika with a sweet taste - taste the spice before adding so that it does not taste bitter.
So, prepare the necessary ingredients and let's start cooking!
Ингредиенты
Lamb - 0.6 kg
Onions - 1 pc.
Carrots - 1 pc.
Potatoes - 1-2 pcs.
Tomato - 2-3 pcs.
Vegetable oil - 1 tbsp.
Ground paprika - 0.5 tsp.
Salt - 0.25 tsp.
Spice mixture for pilaf - 2 pinches
Ground black pepper - 2 pinches
Bay leaf - 4-5 pcs.
Garlic - 3 cloves
Water - 2 l
Рецепт
1. Strip the lamb of veins and membranes, rinse and cut into portions. Pour vegetable oil into a cauldron or pan with a non-stick bottom, heat it over moderate heat and place pieces of meat so that they are instantly fried and covered with a golden brown crust.
2. Turn the meat over to the other side and fry until golden brown. Peel the onion, rinse in water and cut into half rings. Place in a container and fry along with the meat for about 2-3 minutes.
3. Pour in warm water, add salt and ground pepper, a mixture of spices for pilaf, and bay leaves. Bring to a boil and skim off any foam that forms. Reduce heat and simmer the dish in a container with a lid for 1.5 hours.
4. After this, add ground paprika. Peel the carrots and potatoes, rinse along with the tomatoes. Cut out the cores from the tomatoes. Chop all the vegetables coarsely or add them whole - shurpa does not imply fine cutting of food. Simmer under the lid for another half hour. Peel the garlic, rinse in water and press into a container 2-3 minutes before the end of cooking.
5. Pour the finished kaurma-shurpa into deep bowls or plates, place the meat and vegetables and serve hot with bread.
6. Have a nice time!