Shurpa with Eggplant

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.

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.

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.

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.

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.

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

Wash the tomatoes, chop coarsely and pour into 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.

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

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.