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Uzbek   -   Shurpa (Lamb And Vegetable Soup)   adapted from The Art of Uzbek Cooking by Lynn Visson

Description
Ingredients
  • 3 Tablespoons Olive Oil
  • 1 Pound Lamb -- Cubed
  • 1 Large Carrot -- Chopped
  • 1 Stalk Celery -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • Salt And Pepper -- To Taste
  • 1 Teaspoon Cumin
  • 1 Can Tomato Paste
  • 5 Cups Beef Broth
  • 1 Medium Potato -- Chopped
  • 1 Can Chickpeas
  • 1 Stalk Celery -- Chopped
  • 1/2 Cup Dill -- Chopped
  • 1/2 Cup Parsley -- Chopped
  • 1 Bunch Scallion -- Chopped
Directions Brown lamb in oil until well browned. Add carrots, celery, bell pepper, salt, pepper, cumin and tomato paste. Stir well and simmer for 5 minutes. Add broth and simmer for 35 minutes. Stir in potato and chickpeas. Simmer for 15 minutes. Sprinkle in dill, parsley and scallions. Serve.
Serves 4
Time to Make 0:00



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