Shurpa:) Crimean Lamb soup.

レシピ

材料・調味料 (8 人分)

Lamb: 500g

Potatoes: 4pcs

Onions: 2pcs

Carrots: 3pcs

Nahot peas (chickpeas): 1 cup 200g

Tomatoes: 2pcs

Garlic: 4cloves

Fresh parsley

Salt and pepper: To taste

作り方

1: In the evening soak nahot(chickpea) in a cold water for overnight, the water should be twice the size.

2: Boil the chickpeas until half done (about 40-50 min.) and drain.

3: In Kazan or casserole heat the vegetables oil and fry lightly meat with sliced garlic until golden brown, don't put salt while cooking lamb.

4: Pour meat with boiled water and allow to boil, put the whole onion, whole pepper and cook for about 3 hours on a slow heat in an open casserole without cover for the broth remains clear.

5: When the broth is ready take out lamb an filter the broth.

6: In boiling broth put prepared chickpeas and whole carrots, after 10 min. put whole potatoes, onions and tomatoes sliced into quarter, salt and pepper. Cook until the potato is ready (about 30-40min.), switch off the heat, add chopped greens and leave to brew for 15-20min.
Serve Shurpa with lavash (pita).

ポイント

Cooking broth
1.Never put salt while cooking lamb. (Lamb is already salty meat.)
2.Don't cover the casserole while putting on fire the broth. To keep clear the broth.
3.When you eat Shurpa, don't drink water with Shurpa. Cold water makes lamb fat congeal in your stomach.