Fried shurpa in Uzbek style
Источник фото: https://ru.123rf.com/profile_jaropienza
Another version of Uzbek shurpa made from beef, lamb and chickpeas, which will definitely appeal to connoisseurs and lovers of Uzbek cuisine.
Shurpa, like pilaf, is the pearl of Uzbek cuisine. Once you try this dish, you want it again and again.
Shurpa is prepared in Uzbekistan in two versions - fried (kaurma) and boiled (kainatma). Today I want to talk about a completely non-dietary, but no less tasty version of this dish.
Again, as with any dish, each housewife gets her own taste for shurpa and each housewife does it with her own characteristics and subtleties.
To prepare fried shurpa in Uzbek style, you need to take the products according to the list. We don't use lamb fat, it's too fatty, but I add some fatty trimmings from the lamb during the initial frying.
Ингредиенты
Beef - 300 g
Lamb - 250 g
Vegetable oil - 4 tbsp.
Onions - 1 pc.
Carrots - 2 pcs.
Potatoes - 3 pcs.
Sweet pepper - 1 pc. (large)
Chickpeas - 250 g
Tomato - 1-2 pcs.
Garlic - 2 cloves
Zira - 1 tsp.
Capsicum - to taste
Allspice - to taste
Greens - for serving
Рецепт
1. We also need pre-soaked chickpeas. Fried shurpa can be prepared without peas, but it tastes better with them.
2. For shurpa, take beef or lamb. I took both. Trim the fat from the lamb and cut it into cubes. Cut the rest of the meat into medium pieces. If there are seeds, it is advisable to chop them smaller.
3. Peel the potatoes and cut into large pieces.
4. Prepare the remaining vegetables. All cuts should be large.
5. Heat the cauldron over the fire. Add pieces of trimmed fat and melt. Remove pieces of fat, add vegetable oil and fry the meat until golden brown. Add salt.
6. Add onion, garlic and spices to the cauldron. At this stage I add the capsicum, preferring to cut it into rings. Not all of it, of course, only part. Garlic can be passed through a press, or simply chopped. Fry everything together until the onion is browned.
7. Add tomato, carrots, sweet pepper. Fry for another 3 minutes. I know that some people prefer to fry too much, but for me this option is unacceptable. I also don't add potatoes to the vegetables at this stage.
8. Pour water over the vegetables, bring to a boil and add the soaked and washed chickpeas. Cook the shurpa until the peas are soft.
9. Lastly, add potatoes to the cauldron. Salt the dish to taste. When the potatoes become soft, the shurpa can be served.
10. Fried shurpa (kaurma) in Uzbek is ready. When serving, sprinkle with fresh herbs.