Lamb Shurpa with Potatoes, Tomatoes and Cumin
A hearty bone-in lamb soup with potatoes, carrots, peppers, tomatoes and spices.
The post’s headline suggests lamb and beef, but its measured ingredients list only one kilogram of bone-in lamb. This card follows those quantities instead of inventing beef. Brown the lamb in a heavy pot to add depth, then cover it with the stated three liters of water and simmer gently until it begins to soften. Potatoes and carrots need less time than bone-in meat, so add them after the lamb is partly cooked. Onions, peppers, tomatoes, cumin and coriander build the broth as the vegetables simmer. Add garlic near the end so its aroma stays clear. The soup is ready when both lamb and potatoes are tender; adjust salt after the broth reduces and serve with fresh herbs.
Recipe card
Lamb Shurpa with Potatoes, Tomatoes and Cumin
Equipment: Large heavy soup pot, ladle, knife
Ingredients
Instructions
Brown lamb
Heat heavy pot and brown lamb in its own fat; add a splash of water if it catches.
Start broth
Pour in water, bring to boil, skim and simmer about 60 minutes until lamb begins to soften.
Add vegetables
Add onion, carrots, peppers, potatoes, tomatoes, cumin and coriander; simmer 30–40 minutes.
Finish
Add garlic in final 10 minutes and cook until lamb and potatoes are completely tender.
Serve
Taste for salt and pepper and garnish with herbs.
How to tell when it is ready
Lamb pulls easily from bone and potatoes tender.
Tips
- Use bone-in lamb.
- Skim early broth.
- Add vegetables after meat softens.
- Season at the end.
Troubleshooting
- If lamb stays firm, simmer longer before adding potatoes.
- If broth gets too rich, skim fat from top.
Substitutions
- Use parsley instead of cilantro.
- Use a similar bone-in lamb cut.
Variations
- Add more tomatoes for a brighter broth.
- Add chopped herbs at the table.
Serving suggestions
- Sprinkle cilantro.
- Add flatbread.
- Offer sliced onion.
- Serve with cucumber salad.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Refrigerate promptly up to 3 days or freeze broth and solids.
Food safety
Remove small bones before serving children; cool large batches in shallow containers.
Frequently asked questions
Does this version contain beef?
No. The original headline mentions beef, but its measured recipe contains lamb only.
How should I store lamb shurpa with potatoes and cumin?
Refrigerate promptly up to 3 days or freeze broth and solids.
Ladle meat, vegetables and broth together into bowls.
More recipes to try
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