I bought some excellent lamb ribs and pulled out my copy of “Kazan Mangal.” I simplified the recipe a bit, and the result was a wonderfully fragrant, Middle Eastern–style lamb soup - hearty and warming, a perfect addition to my winter soup collection.
Interestingly, the book features many Uzbek dishes with very Indian-sounding names. For example, “korma” (here written as “kourma”) is usually a yogurt-based almost-sauce, but in Central Asia it’s often adapted into a broth-based dish.
Traditionally, shurpa didn’t include potatoes. In fact, potatoes only appeared in the region about 100 years ago, brought by Russian settlers. For a more authentic version, replace the potatoes with turnips. Turnips, like carrots, have always been cultivated and eaten here (Uzbekistan is considered the birthplace of many root vegetables).
- 500 g lamb ribs
- 100 g lamb fat (ideally tail fat, but regular works too)
- 4 onions
- 1 red bell pepper
- 2 small tomatoes
- 1 large potato (or turnip)
- 1 carrot
- fresh parsley, cilantro, and basil (use one or more — cilantro is most important)
- a pinch of cumin seeds
- optional: a touch of dried ginger, cinnamon, and anise
- 1 cup red lentils (or chickpeas, or regular peas)
- 1 firm green apple
In a heavy-bottomed pot or cauldron, render the chopped fat until it releases its oil (salt the cracklings and serve them later with the soup). Sear the cut ribs until golden brown. Add half the sliced onions and sauté until fragrant and light golden. Add the sliced pepper and tomatoes, stir, and cook until the liquid evaporates. Stir in the dry spices.
Slice the carrot diagonally, add to the mixture, and fry for 3–4 minutes. Pour in enough water, bring to a boil, skimming off the foam. If using chickpeas or peas, soak them beforehand; red lentils just need rinsing and can be added directly once boiling.
Reduce the heat to a gentle simmer. Add the apple and a tied bunch of herbs. Cook for 30 minutes. Remove the apple and herbs, then add diced potato (or turnip) and the remaining onion. Cook until the potatoes are tender.
Serve hot, topped with fresh herbs.
In a heavy-bottomed pot or cauldron, render the chopped fat until it releases its oil (salt the cracklings and serve them later with the soup). Sear the cut ribs until golden brown. Add half the sliced onions and sauté until fragrant and light golden. Add the sliced pepper and tomatoes, stir, and cook until the liquid evaporates. Stir in the dry spices.
Slice the carrot diagonally, add to the mixture, and fry for 3–4 minutes. Pour in enough water, bring to a boil, skimming off the foam. If using chickpeas or peas, soak them beforehand; red lentils just need rinsing and can be added directly once boiling.
Reduce the heat to a gentle simmer. Add the apple and a tied bunch of herbs. Cook for 30 minutes. Remove the apple and herbs, then add diced potato (or turnip) and the remaining onion. Cook until the potatoes are tender.
Serve hot, topped with fresh herbs.
