Shurpa - {Hearty Spiced Lamb Soup From Central Asia}

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 1/2 lbs	681g / 24oz	Stewing lamb - cut into 1" chunks
1 cup	62g / 2.2oz	Chopped onions
10 cups	2370ml	Beef stock
1 cup	237ml	Turnip - peeled, and (large)
		Cut into 1/2" dice
1		Zucchini - cut into 1/2" dice (large)
2		Carrots - cut into 1/2" dice
2		Green bell peppers - cored, seeded, (large)
		And cut into strips
1 1/2 lbs	681g / 24oz	Tomatoes - peeled, seeded,
		And chopped
1 1/2 teaspoons	7.5ml	Cumin
1/2 teaspoon	2.5ml	Hot pepper flakes
1 teaspoon	5ml	Ground coriander
1		Chickpeas - (16 oz) - drained
		Salt - to taste
3 tablespoons	45ml	White vinegar
1/2 cup	8g / 0.3oz	Chopped fresh cilantro - for garnish

Recipe Instructions

In a large Dutch oven, brown the meat in the hot oil over high heat for about 5 minutes, stirring occasionally. Stir in the onions and cook 5 or so more minutes, until the onions are softened and have taken on color. Spoon off all the fat that you can, pour in the stock, and bring to a boil. Reduce the heat, cover, and simmer for about 1 1/2 hours. Refrigerate the soup, preferably overnight, so you can easily remove the fat.

About an hour before serving, start chopping the vegetables. Bring the skimmed soup to a boil over medium heat, then add the turnip, zucchini, carrots, peppers, tomatoes, cumin, hot pepper flakes, coriander, and chickpeas. Cook, covered, for 30 minutes. Salt to taste, then stir in the vinegar. Cover and let stand for 15 minutes.

Ladle into bowls and garnish with lots of finely minced cilantro. Serve hot to 6 people as a first course.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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