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I'm cooking today "Fried" shurpa or just very tasty, aromatic, thick and... bold enough lamb vegetable soup.
I have no doubt that there will be more "experienced" chefswho want to immediately comment on my recipe, accusing it of improper preparation, etc. I won't argue with that, but I think that every hostess has the right to cook any dish in her own way!
For cooking you will need:
Lamb (ribs with meat, loin, leg of lamb) - 700 g
Potatoes - 4 pcs.
Carrots - 2-3 pcs.
Onions - 3-4 pcs.
Bulgarian pepper - 1 pc.
Spices (smoked paprika, cumin, chili pepper) - to taste
Salt
Vegetable for frying
To prepare such a dish, I recommend using a cast-iron cauldron or something resembling it, not a pan - that's for sure! Pour vegetable oil (about 80-100 ml) into the cauldron and heat well. While the oil is warming up, we wash the selected mutton meat, cut it - be sure to wash it again so that there are no small fragments from the bones. Then put it in the heated oil and fry it over high heat, stirring it occasionally until it is browned.
In between stirring, peel the vegetables. As soon as the meat turns golden, add a little salt, mix, lay in coarsely chopped carrots.
After 5 minutes, add coarsely chopped potatoes - fry for another 5-7 minutes, then put onions, cut into half rings or quarter / rings, and bell pepper, cut into strips or cubes. Stir, fry for another 10 minutes.
It's time to add spices - I put only smoked paprika, cumin and ground chili, and salt... You can supplement this list with your other favorite spices. We mix everything.
Pour water into the cauldron, completely covering the contents. We bring the shurpa to a boil, reduce the fire to a minimum, and leave it to simmer / simmer for 1.5-2 hours. Cook, taste, Bon appetit!