Citizens, in Uzbekistan there is a Lamb and Vegetable Soup known as Shurpa (Sho’rpo) that is ranked in the top-tier of the Uzbek recipe canon. It is a variety of filling and nourishing soup, popular in the East, characterized by a high fat content, the presence of large-size cut vegetables, an abundance of spices and herbs and with the surprising addition of fruit.
There are two different types of this dish: one involves pre-frying the ingredients (qovurma sho’rpo), and another which is slow cooked (simmered).
As noted on the website orexca.com:
Among the liquid dishes, various kinds of Shurpa and Mastava take an important place in Uzbek national cuisine. The basis of these dishes is the bouillon of fatty meat. Shurpa and Mastava are prepared from fresh or pre-fried meat, most often from fresh mutton. Important components are sliced carrots and onion rings, which are added fresh. Sometimes it is prepared with turnips or peas.
In several areas potatoes, fresh tomatoes and sweet peppers are added. Shurpa is subdivided into Kaytnama (made from fresh meat) and Kovurma (made from fried meat). Kaytnama – shurpa is the most popular and has a gentle taste and aroma.
The meat is cooked in large pieces, and the vegetables – whole or in large pieces. Cooking should be done on a slow fire and it is impossible to allow a vigorous boil.
I am giving you the ruthlessly authentic recipe for the pan-fried version of the dish, laden with lamb, garlic, herbs, vegetables and completed with Central Asian spices (given a touch of TFD magic of course).
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