Shurpa with Eggplant
3 hours Recipe Yield:
6-10 servings Difficulty:
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.
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.
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.