How to cook lamb shulyum
Shulyum or shurpa called Uzbek meat soup made from mutton (less often - beef). Traditional shulyum cooked in a cauldron over a fire, but it also can be cooked at home.
You will need:
Lamb - about 700-800 g of potatoes 2-3 pcs. Eggplant 1-2 pcs. Onions 2-3 pcs. Tomato 2-3 pc. Bulgarian pepper 2-3 pieces. 1 bunch of cilantro. 1 bunch basil bitter pepper 1 pc. 4-6 cloves garlic Salt Spices
Instruction how to cook lamb shulyum
Wash the lamb. Fill it with water and place over high heat. As soon as the water boils, reduce heat to low.
Cook the meat for one and a half hours, from time to time removing the resulting foam with a spoon.
Wash vegetables. Peel, cut into cubes (about two to two centimeters).
Add the broth first, potatoes, eggplant, onion and simmer for fifteen minutes. Then put the tomatoes and pepper, then cook for another ten minutes.
Crush the garlic and hot peppers, finely chop the cilantro and basil. Add all in the soup.
Season with salt and add the spices shulyum. After turn off the heat and leave to infuse the soup, covered, for thirty minutes.
Serve hot shulyum previously sprinkled with finely chopped greens.