Entree: Tajikistan – Northern Culinary Region – Шурбо ➤ Shurbo (Hearty Central Asian meat and rice soup flavored with warming spices and fresh herbs)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (700 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 8 cups (1.9 L) water or beef broth
- 3/4 cup (150 g) long-grain rice, rinsed
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, finely chopped
- 2 large carrots, sliced into rounds
- 2 medium potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1 bay leaf
- 1 tbsp (15 g) tomato paste (optional)
- Salt to taste
- 1/4 cup (15 g) fresh cilantro, chopped

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the lamb pieces in a single layer and brown on all sides, working in batches to avoid crowding, about 6–8 minutes per batch. Remove browned meat and set aside.
2. In the same pot, add the chopped onions and carrots; sauté until the onion is translucent, about 5–7 minutes. Add the garlic, ground cumin, ground coriander, and black pepper; cook 1 minute until fragrant.
3. Return the browned lamb to the pot, stir in the tomato paste if using, then add the water or broth and bay leaf. Bring to a boil, reduce heat to low, cover, and simmer gently until the meat is tender, about 60–75 minutes.
4. Add the diced potatoes and rinsed rice to the pot, stir, and continue to simmer uncovered until rice and potatoes are cooked through and the soup has slightly thickened, about 20–30 minutes. Add salt to taste.
5. Remove the bay leaf, stir in the chopped cilantro, adjust seasoning, and serve hot with flatbread or naan.