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Video: Kaurma-shurpa - Recipe With Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
An incredibly aromatic and tasty dish can be created from ordinary lamb and vegetables. Its only drawback is the cooking time.
Lamb - 0.6 kg
Bulb 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
Pilaf spice mixture - 2 pinches
Ground black pepper - 2 pinches
Bay leaves - 4-5 pcs.
Garlic - 3 cloves
Water - 2 l
- 50 kcal
- 2 h. 15 min.
- 2 h. 15 min.
Photo of the finished dish
Step by step recipe with photo
Kaurma-shurpa is a cross between the first and second course. It is certainly served hot, as it is made from lamb, and languishes for about 2-2.5 hours on minimum 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 duration of cooking, the meat lags behind the bones, it becomes tender in taste. Be sure to buy lamb on the bone to make the broth tasty and aromatic.
The cooking recipe itself involves pre-frying the products, but it is best not to fry the tomatoes, but add them along with the carrots half an hour before the end of cooking. If the lamb is fat, then cut off a little lard and melt it in a container, then fry the meat and onions in the melted fat.
Be sure to use ground sweet paprika - taste the spice before adding so that it doesn't taste bitter.
So, get the ingredients you need ready and start cooking!
Peel the lamb from veins and films, rinse and cut into portions. Pour vegetable oil into a cauldron or saucepan with a non-stick bottom, heat it over moderate heat and put the pieces of meat so that they are instantly fried and covered with a golden brown crust.
Turn the meat over to the other side, fry until golden brown. Peel the onion, rinse in water and cut into half rings. Place in a bowl and fry with the meat for about 2-3 minutes.
Pour in warm water, add salt and ground pepper, a mixture of spices for pilaf, bay leaves. Bring to a boil and remove the resulting foam. Reduce heat and simmer in a container, covered for 1.5 hours.
Then add ground paprika. Peel carrots and potatoes, rinse with tomatoes. Cut the cores out of the tomatoes. Chop all vegetables coarsely or add them whole - shurpa does not imply small chopping of food. Simmer for another half hour under the lid. Peel the garlic, rinse in water and press into a container 2-3 minutes before the end of cooking.
Pour the prepared kaurma-shurpa into deep bowls or plates, put the meat with vegetables and serve hot with bread.