Ingredients with Measurements:
- 1 lb lamb or beef, cut into bite-sized pieces
- 2 onions, chopped
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 1 bell pepper, chopped
- 1 can of chickpeas, drained and rinsed
- 1 can of diced tomatoes
- 6 cups of water
- 2 cloves of garlic, minced
- 1 tsp of cumin
- 1 tsp of paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the lamb or beef and cook until browned on all sides.
2. Add the onions and garlic to the pot and cook until the onions are translucent.
3. Add the carrots, potatoes, and bell pepper to the pot and stir to combine.
4. Add the can of chickpeas, can of diced tomatoes, cumin, paprika, salt, and pepper to the pot. Stir to combine.
5. Pour in 6 cups of water and bring the mixture to a boil.
6. Reduce the heat to low and let the shurpa simmer for 1-2 hours, or until the meat is tender and the vegetables are cooked through.
7. Serve the shurpa hot, garnished with fresh parsley or cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- You can use chicken instead of lamb or beef.
- You can use any type of beans instead of chickpeas.
Variations:
- Add some chopped jalapeno or other hot peppers for a spicier shurpa.
- Use different types of vegetables, such as zucchini or eggplant.
- Add some rice or noodles to the shurpa for a heartier meal.
Tips and tricks:
- You can make the shurpa ahead of time and reheat it when ready to serve.
- Serve the shurpa with some crusty bread for dipping.
- Add some lemon juice or vinegar to the shurpa for a tangy flavor.
Storage instructions:
Store the shurpa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shurpa on the stove over low heat until heated through.
Presentation ideas:
Serve the shurpa in bowls with some fresh parsley or cilantro on top.
Garnishes:
Fresh parsley or cilantro
Pairings:
Crusty bread, rice, or noodles
Suggested side dishes:
Salad or roasted vegetables
Troubleshooting advice:
- If the shurpa is too thick, add more water.
- If the shurpa is too thin, let it simmer for longer to thicken.
Food safety advice:
Make sure the meat is cooked through before serving.
Food history:
Shurpa is a traditional Central Asian soup that is typically made with lamb or beef and vegetables.
Flavor profiles:
Savory, hearty, and comforting
Serving suggestions:
Serve the shurpa as a main dish for lunch or dinner.
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Region: Uzbekistani