Mutton shurpa: recipe for classic cooking
Shurpa is one of the most common first courses of Asian cuisine. At the same time, it can be served as a main dish, and even as a second one. It is also worth noting that there is not one specific guide on how to make shurpa from lamb. In each region, this dish is prepared according to its own recipe, which involves not only the addition of various ingredients, but also a change in temperature. However, there are some features that make this dish widely recognizable. Practically any mutton shurpa, the recipe of which does not depart from the traditional one, is a very fat and rich soup in which coarsely chopped vegetables and pieces of meat are put.
To prepare a classic dish you will need:
- mutton - 0.5 kg;
- fat tail - 100 g;
- potatoes - 0.5 kg;
- onions - 4 pcs;
- chili pepper - 1 pc;
- tomato paste - 2 tablespoons l .;
- water - 2.5 l;
- cilantro, dill, bay leaf, parsley, basil, tarragon;
- salt pepper.
Cooking meat and bacon
First you need to thoroughly wash the fat and meat. Then the meat is cut into pieces of medium size, and fat - into small cubes. Then in a large cauldron spread fat and melt it for fat. To shurpa of lamb, the recipe of which involves the melting of fat, turned out without bitterness and hard pieces, cracklings get out of the cauldron. Instead of them, lamb pieces are fried in lard, and they are done until a golden crust covers them.
After the meat has been cooked, whole potatoes are added to the cauldron (you can add the cut into large pieces), and after it the onions, which are cut into large rings, can be added. All components are roasted for ten minutes, after which tomato paste is added to the dish, along with which it is fried for another ten minutes.
It is worth noting that the mutton shurpa, the recipe of which is presented here, involves adding water in the middle of the cooking process. It should be poured after the tomato paste is mixed with meat and fried for about ten minutes.Throw in chili pepper and the necessary amount of salt. After that, everyone is brought to a boil and cooked for one hour over low heat. At the same time, the mutton shurpa, the recipe of which usually requires a huge amount of greenery, is transferred to the smallest fire five minutes before readiness, and at this moment cilantro, dill, parsley, bay leaf, basil and tarragon are added to it. However, it is worth remembering that after cooking a sprig of tarragon must be removed from the soup.
This recipe is not fundamental, since in each country this dish is prepared in various ways. That is why, when someone is interested in how to prepare shurpa from lamb, it should be clarified according to the recipe of which region the dish should be prepared. There is also an opinion that if you cook shurpa on a small fire, you will get an amazing broth taste, and if it is on a high fire, it will be tasty meat, to the detriment of yushka. However, this recipe does not apply, since the meat in it was originally roasted and will not change its taste during slow cooking.