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Uzbek stew “Kavurma-Shurpa”

Lamb Soups

Uzbek stew “Kavurma-Shurpa”

2 - 3 h

4

2/3

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Ingredients

1 kg lamb shoulder
1 kg carrots
1 kg onions
1 kg potatoes
800 g tomatoes in their own juice (homemade or canned)
300 g oil
2 bell peppers
1 whole garlic bulb
2 tbsp cumin seeds
1 tbsp hot paprika
1 tbsp salt
Allspice (whole)
Coriander (fresh or dried)
1 garlic bulb, roughly chopped
Bay leaves

Recipe

Uzbek stew “Kavurma-Shurpa” – Prepare the Kamado BONO grill for direct heat cooking. Light the charcoal with a starter, close the lid and wait until the temperature reaches 200 degrees. Adjust the top and bottom vents to maintain an even temperature. Place the pot directly over the heat and preheat it well.
Very similar to pilaf preparation, but slightly different.
Cut the onions and bell peppers into half-moons, and the meat, potatoes, and carrots into large cubes. Peel the garlic.
Heat oil in the kazan and add the meat until it browns nicely. Add the onions, stir occasionally until they turn amber in color. Add the carrots and stew for about 10 minutes until they soften slightly, then stir. Add the spices.
Add the bell peppers and tomatoes. Close the vents slightly to reduce the heat (from “very hot” to “hot”), and stew the mixture for about 25–30 minutes.
If needed, add some water – about a glass or so. When the stew is nearly done, add the potatoes. Pour in hot water from a kettle until the contents are just covered. Wait until it starts to bubble nicely…
Once it starts boiling, reduce the heat to “low,” cover with a lid, and let it stew for 30–45 minutes.
Enjoy your meal.

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