RCI-VG.004.1223.001
Shorpa
Shorpa from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- ¼ cup
- stewing lamb1½ poundscut into 1-inch chunks
- onions1 cupchopped
- 10 cups
- turnip1 largepeeled and cut into a ½-inch dice
- zucchini1 largecut into a ½-inch dice
- carrots2 unitcut into a ½-inch dice
- big green bell peppers2 unitcored, seeded, and cut into strips
- tomatoes1½ poundspeeled, seeded, and chopped
- 1½ teaspoons
- ½ teaspoon
- 1 teaspoon
- x 16-ounce can chickpeas1 unitdrained
- 1 unit
- 3 tablespoons
- garnish: ½ cup chopped fresh cilantro1 unit
Method
1
Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid crowding, brown the lamb chunks on all sides until deeply caramelized, about 8-10 minutes total. Remove and set aside.
10 minutes
2
Add chopped onions to the same pot and sauté until softened and golden, about 5 minutes, scraping up any browned bits from the bottom.
5 minutes
3
Stir in the cumin, ground coriander, and hot pepper flakes, cooking for 1 minute until fragrant.
1 minutes
4
Pour in the beef stock and return the browned lamb to the pot, bringing to a boil. Reduce heat to low, cover partially, and simmer for 30 minutes.
30 minutes
5
Add the diced turnip, carrots, and zucchini to the pot, stirring well to combine. Continue simmering for 15 minutes until the vegetables begin to soften.
15 minutes
6
Add the bell pepper strips, chopped tomatoes, and drained chickpeas, stirring to incorporate evenly. Simmer uncovered for another 20 minutes until all vegetables are tender and the broth has reduced slightly.
20 minutes
7
Stir in the white vinegar and taste the shorpa, adding salt as needed to balance the flavors.
1 minutes
8
Ladle the shorpa into bowls and garnish generously with fresh chopped cilantro before serving.