Shurpa | FoodieAtlas

Ingredients

5 lbs (680 g) lamb (preferably on the bone, such as shank or shoulder), cut into chunks
2 large onions, finely chopped
2 large carrots, peeled and sliced
2 large potatoes, peeled and cut into chunks
2 tomatoes, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1/2 cup (75 g) chickpeas, soaked overnight and drained (optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
Salt and black pepper to taste
8 cups (2 liters) water or beef broth
Fresh dill or cilantro, chopped (for garnish)
Lemon wedges (for serving)

Instructions

Prepare the Base

In a large pot or Dutch oven, add the lamb chunks and cover with water or beef broth. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.

Reduce the heat to low and let it simmer for about 1 hour, or until the lamb is tender.

Add the Vegetables

Add the finely chopped onions, sliced carrots, chopped potatoes, chopped tomatoes, chopped bell pepper, minced garlic, and soaked chickpeas (if using) to the pot.

Stir in the ground cumin, ground coriander, paprika, salt, and black pepper.

Simmer the Shurpa

Continue to simmer the soup over low heat for another 45 minutes to 1 hour, or until the vegetables are tender and the flavors are well combined.

Adjust Seasoning

Taste the soup and adjust the seasoning with additional salt and black pepper if necessary.

Serve

Ladle the shurpa into serving bowls.

Garnish with chopped fresh dill or cilantro.