Traditional shurpa is made from mutton, so I suggest doing just that. In the oven, it turns out especially rich and fragrant. There are dozens of regional recipes, and I want to share with you my favorite.
Ingredients
Step-by-step cooking recipe
Pour 2 liters of cold water over the lamb and bring to a boil. Add one whole carrot and onion, and cook the broth for 1.5 hours, removing the foam.
Remove the lamb from the broth and slice. Separately chop all the other vegetables.
Arrange the ingredients in pots, add spices, bay leaf and butter.
Pour the broth and put it in the oven for an hour at 170 degrees.
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