Lamb Shulum, Recipe With Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Fatty lamb on the bone - 1 kg

Potatoes - 6 pcs.

Bulb onions - 2 pcs.

Young garlic - for serving

Carrots - 2 pcs.

Young dill - 1/2 bunch

Parsley greens - 1/2 bunch

Pepper mixture - 3 pinches

Water

Salt

• 118 kcal
• 4 hours
• 4 hours

Photo of the finished dish

Step by step recipe with photo

Shulum is a rich soup of oriental origin. The classic version of Shulum is lamb meat stewed in broth with potatoes and vegetables. Prepares strictly in a cauldron in field conditions. We have a cauldron, but we had to give up the fire. This hearty first course is made within 3-4 hours.

At the exit, the lamb shulum is more like a liquid second. Ideally, it should be so.

Chilled lamb is taken on the bone and always with a good fat layer. You will also need: onions, potatoes, carrots, young parsley and dill, as well as salt, a mixture of peppers or spices.

The correct oriental shulum is made from lamb fried on cracklings. Fatty pieces of bacon are cut from the layer, crushed and about 40 grams is sent to a heated cauldron.

As the cracklings are formed, pieces of lamb on the bones are sent to the cauldron. Fried well until golden brown. After 10 minutes, they are salted and seasoned with spices (we have a mixture of spicy peppers).

While the meat is cooking, chop the onions and carrots. Onions - in cubes or strips, and carrots - in wide sticks.

Along with the meat, you need to brown the onions, and then add the carrots.

Pour water into the cauldron, but so that the contents are covered and not drowned in the liquid. From this moment, the cooking of a thick field soup begins. The cooking time of the shulum in a closed cauldron over low heat is at least 3 hours. The meat foam formed during the cooking process is promptly removed.

While the soup is cooking, prepare the potatoes and herbs. Chop the tubers in large pieces, and chop the dill with parsley.

Potatoes are added 30 minutes before the end of cooking.

At the very end, chopped fresh herbs are added. The cauldron is closed again and the dish reaches full saturation.

Served with rich lamb shulum in high portioned bowls. If desired, you can dilute the dish with garlic and add summer vegetables. Enjoy your meal!