Entree: Tajikistan – National Cuisine – Шурбо ➤ Shurbo (Hearty Central Asian meat and vegetable soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 6 pieces
- 10 cups (2.4 L) water
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 2 medium carrots, sliced, approx. 6 oz (170 g)
- 3 medium potatoes, peeled and cubed, approx. 1 lb (450 g)
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 1/2 cup (100 g) long-grain rice, rinsed
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) fresh lemon juice
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/4 cup (10 g) fresh parsley, chopped

Instructions

1. Heat oil in a large heavy pot over medium-high heat. Brown the lamb pieces on all sides until well colored, about 6–8 minutes; remove and set aside.
2. In the same pot, add sliced onions and a pinch of salt; cook until soft and lightly golden, about 6 minutes. Add garlic, cumin, and coriander and cook 1 minute until fragrant.
3. Return the lamb to the pot, add water and bay leaves, bring to a boil, then reduce to a gentle simmer. Skim any foam and simmer, partially covered, for 45 minutes.
4. Add carrots, potatoes, and chopped tomatoes to the pot. Continue simmering 20 minutes more until vegetables begin to soften.
5. Stir in rinsed rice and simmer uncovered for 12–15 minutes until rice is tender and soup has a slightly thickened, stew-like body. Add more water if needed to reach desired consistency.
6. Season with salt and black pepper to taste. Remove bay leaves and test meat for tenderness; simmer a few minutes longer if needed.
7. Stir in lemon juice and most of the chopped cilantro and parsley, reserving a little for garnish.
8. Ladle into bowls and garnish with remaining herbs. Serve hot with flatbread or rice on the side if desired.