Recipe by Pa. Hiker
The only difference between this and a stew is the thickness of the broth. Shurpa has enough body to make a satisfying meal when served with buns (traditionally, Cilantro Buns #245014).
Top Review by Chef Regina V. Smith
I made this soup in the spring and forgot to review it until now. In addition to it's cool and usual name, it has a wonderful usual flavour as well. It was a big hit. The only thing that I did differently was I used red and yellow peppers instead of green ( it is more colourful). I would be interested in the recipe for the traditional buns to go along with it. How about it Hiker?
- 1⁄4 cup olive oil
- 1 1⁄2 lbs stewing lamb, cut into 1-1/2-inch chunks
- 1 cup chopped onion
- 9 cups beef broth
- 1 large purple turnip, peeled and cut into 1/2-inch dice
- 1 large zucchini, cut into 1/2-inch dice
- 2 carrots, peeled and cut into 1/2-inch dice
- 2 large green bell peppers, cored, seeded, and cut into strips
- 1 1⁄2 lbs ripe plum tomatoes, peeled, seeded, and coarsely chopped
- 1 1⁄2 teaspoons cumin seeds
- 2 small dried hot peppers or 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon coriander seed, crushed
- 1 (16 ounce) can chickpeas, well drained
- salt, to taste
- 2 tablespoons white vinegar
- 1⁄2 cup chopped fresh cilantro (to garnish)
Directions See How It's Made
- Heat the oil in a heavy soup pot over high heat. Add the lamb and brown lightly, stirring occasionally, for 5 minutes. Add the onions and continue to cook until the lamb is thoroughly browned and the onions are softened and colored, about 7 minutes more.
- Spoon off all the fat from the pot, then add the stock, and bring to a boll. Reduce the heat to low, cover, and simmer until the lamb is tender, about 1-1/4 hours.
- Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes. Skim the fat away.
- Bring the soup to a boil over medium heat and add the turnip, zucchini, carrots, peppers, tomatoes, cumin seeds, chilis, and coriander. Cook, covered, for 20 minutes. Add the chick-peas and cook for 10 minutes more.
- Remove the chili peppers from the soup and add salt and 2 tablespoons vinegar. Taste and add more salt and vinegar, if desired. Let stand, covered, for 10 minutes.
- Serve the soup garnished with plenty of cilantro.