Shurpa with Eggplant

Shurpa with eggplant – recipe with photo, Uzbek cuisine
rating: 4
wotes: 1

Cooking time: 3 h

Difficulty: Medium recipe

Recipe yield: 6-10 servings

Uzbek food

Shurpa with eggplant – an Uzbek cuisine recipe, which is cooked from lamb and various vegetables, which are very coarsely chopped. This is not a quick recipe, as the meat takes a very long time to cook. It is advisable to take the meat with a bone, so that the broth is rich and tasty. The meat should fall off the bone, and only after that vegetables are added to the shurpa.

Shurpa with eggplant ingredients

Shurpa with eggplant recipe

Shurpa products

To cook an Uzbek cuisine recipe, shurpa with eggplant, first prepare all the products, so that later you will not run around the kitchen and collect, forgetting everything. Lamb dishes don't like fuss, both in cooking and in eating.

Shurpa meat

Divide the lamb on the bone into portions, wash, add cold water and put on fire. The fire must be made large at the beginning until the water boils.

Cooking lamb for shurpa

Collect the froth from the water and cook for another 1-1.5 hours, and maybe even longer. After the time has passed, when the meat is almost ready, add finely chopped onion to the lamb. Cover and let it boil, as soon as the water boils, reduce heat and cook for 5-7 minutes.

Carrots for shurpa

Wash the carrots and chop coarsely. Place chopped carrots with meat and onions. And again we increase the heat, until it boils, and after that we reduce the fire and cook the carrots for 10 minutes.

Potatoes for shurpa

Wash the potatoes, if they are young, then it is not necessary to cut the peel. Medium or small potatoes do not need to be cut. Add potatoes to the shurpa and cook until almost cooked.

Eggplant for shurpa

Wash the eggplants, do not cut off the peel. Coarsely chop the eggplants and place in a saucepan with shurpa.

Tomatoes for shurpa

Wash the tomatoes, chop coarsely and pour into the shurpa.

Spices for shurpa

Now you need to salt everything and add the rest of the spices. Why only at this stage, and not at the beginning, when they put the lamb in the water? Because the salt will draw out all the moisture from the meat, and the lamb will become very tough. And no matter how much you cook it, it will be impossible to save it.

Sweet pepper for shurpa

Add coarsely chopped bell peppers to the shurpa almost immediately after the tomatoes. Stir and cook until tender.

Ready shurpa

Five minutes before being ready, place the unseparated head of garlic in the shurpa, cover the lid and let it simmer for another 5 minutes. After pouring shurpa sprinkle with herbs on plates and serve hot.

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