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Shurbo

Name: Shurbo
Total time: 120 min
Yield: Serves 6
Cuisine: Tajikistan
Ingredients: 500g (bone-in) Lamb; 3 Potato; 1 Carrot; 1 Onion; 2 Tomato; 150g (canned) Chickpeas; 1 Green Bell Pepper; A pinch Dill; A pinch Cilantro; 2 tsp Salt; A pinch Black Pepper; 2L Water; To taste Naan

Soup

⏱ 120 min

👥 Serves 6

Difficulty ⭐

Lamb, potatoes, carrots, and chickpeas in big pieces simmered into a clear Tajik soup.

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📖 The Story Behind This Dish

Shurbo is a lamb soup often made in Tajik homes: bone-in meat is simmered for a long time into a clear broth, and large pieces of potato, carrot, tomato, and chickpeas are added. It's finished with plenty of dill or cilantro and eaten with naan for dipping.

🌆 Where it's eaten: In a mountain village home in Tajikistan, clear lamb soup is ladled from a big pot on the wood stove and set out on the carpet with naan.

🥕 Ingredients (serves 6)

Lamb 500g (bone-in)
Potato 3
Carrot 1
Onion 1
Tomato 2
Chickpeas 150g (canned)
Green Bell Pepper 1
Dill A pinch
Cilantro A pinch
Salt 2 tsp
Black Pepper A pinch
Water 2L
Naan To taste

👩‍🍳 Instructions

Put the lamb and water in a pot and simmer 1 hour, skimming.
Add the onion cut large, carrots, and chickpeas and simmer 20 minutes.
Add the potatoes cut large, green pepper, and tomato and simmer 20 minutes until tender.
Season with salt and pepper.
Ladle into bowls, scatter with chopped dill and cilantro, and serve with naan.

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