Entree: Tajikistan – Southern Culinary Region – Шурбо ➤ Shurbo (Hearty Central Asian lamb and vegetable soup)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into large pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves (9 g) garlic, minced
- 2 medium carrots, about 6 oz (170 g), peeled and sliced
- 3 medium potatoes, about 1 lb (454 g), peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium tomatoes, about 8 oz (225 g), chopped
- 8 cups (1.9 L) water
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh dill, chopped
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Pat the lamb pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat the vegetable oil in a heavy pot over medium-high heat and brown the lamb on all sides, about 6–8 minutes; remove and set aside.
2. Reduce heat to medium, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Return the lamb to the pot with the onions and garlic. Add the carrots, potatoes, tomatoes, bay leaves, cumin, coriander, remaining salt and pepper, and pour in 8 cups (1.9 L) water to cover.
4. Bring to a boil, skim any foam from the surface, then reduce to a gentle simmer. Cover and cook until the lamb is very tender and vegetables are cooked through, about 1½ to 2 hours.
5. Remove bay leaves, taste and adjust seasoning. Stir in the chopped cilantro and dill and the lemon juice if using. Simmer uncovered 5 minutes to meld flavors.
6. Serve hot with flatbread or steamed rice, garnishing each bowl with additional fresh herbs.