Serving suggestion. Nutrition is approximate.
Equipment
- Kitchen scale and measuring spoons
- Heavy 3-quart (3 liter) lidded pot
- Measuring jug
Before you begin
US cup = about 240 ml; tbsp = 15 ml; tsp = 5 ml. For flour, grain, cheese and meat, use the listed gram weight for greater consistency. Ingredient weights are raw or dry unless specifically labeled cooked or drained.
- Meat is weighed raw. The recipe makes two generous main-course portions.
Make it work
- Keep heat low and the lid tight; if liquid runs low before ingredients soften, add a little hot water.
Prep 20 min · Cook 155 min · Waiting 5 min
Plan about 180 minutes: 20 minutes preparation, 155 minutes cooking and 5 minutes resting, chilling or marinating. Times are estimates; ingredient size and equipment affect the result.
Ingredients
- 10.6 oz (300 g) boneless lamb shoulder, trimmed and cubed
- 8.8 oz (250 g) potatoes, peeled and chunked
- 5.3 oz (150 g) carrots, thick slices
- 3.5 oz (100 g) onion, quartered
- 5.3 oz (150 g) tomatoes, chopped
- 3.5 oz (100 g) red bell pepper, chunks
- 4 cups (960 ml) water
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (3 g) salt
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (8 g) chopped cilantro
Step-by-step method
- Start the lamb
Cut shoulder into 1 1/2-inch (4 cm) cubes. Put in a soup pot with all the measured water and quartered onion; bring slowly to a gentle simmer. - Skim the broth
Skim surface foam with a spoon. Partly cover and keep heat low so only small bubbles rise; a rolling boil clouds the broth. - Tenderize first
Simmer for 90–120 minutes until lamb is nearly fork-tender. Top up hot water to maintain a soup consistency as necessary. - Prepare the vegetables
Peel potatoes and cut into 1-inch (2.5 cm) chunks. Slice carrot 1/2 inch (1.3 cm) thick; chop tomatoes and cut pepper into broad pieces. - Add the firm vegetables
Add potatoes, carrot, cumin, salt and pepper. Simmer for 15 minutes before introducing tomato acidity. - Add tomato and pepper
Add tomatoes and bell pepper and simmer 15–20 minutes more until potatoes are fully tender and lamb yields to a fork. - Check and settle
Taste broth, turn off heat and rest for 5 minutes. Keep vegetables in generous pieces rather than mashing them into the broth. - Serve
Divide meat, vegetables and broth equally between two deep bowls and finish with cilantro.
Cook’s notes
A boneless, simmered lamb shurpa. Cooking lamb shoulder to tenderness takes longer than simply reaching a safe temperature.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours; keep at 40°F (4°C) or colder and use within 3 days.
- Reheat cooked portions to 165°F (74°C), adding a little water if needed.
Allergens
No major allergen is deliberately included in the listed ingredients; check package labels and cross-contact information.
Approximate nutrition
Per serving: 380 kcal · Protein 35 g · Carbohydrates 40 g · Fat 9 g.
Approximate per serving, based on USDA SR Legacy ingredient data and representative estimates where an exact product is unavailable, divided by two portions. Brands, drained weights, discarded marinade/coating and cooking losses vary. Optional sides are excluded.