uzbek shurpa Archives - Delights Of Culinaria

Ingredients

• 4-5 lbs. lamb and beef.(preferably ribbed lamb like chops,ribblets,small shanks and stew meat.For beef I use tri tip or chuck).
• 7 medium russet potatoes peeled and cut in half*
• 7 medium yellow or yukon potatoes peeled and cut in half*
• 3 large onions chopped
• 2-3 carrots peeled and cut in rounds.
• 2 green bell peppers julienned
• 2 red bell peppers julienned
• 8 ozs.tomato sauce or tomato puree.(I use half of each)
• 10-12 cloves garlic
• 1 cup oil
• About 7.5 quarts water +/-
• 1 teaspoon red pepper flakes(optional)
• 1 tablespoon paprika
• 2 tablespoon cumin
• 1 cup chopped cilantro
• 1 cup chopped dill
• 1 cup chopped basil**
• 1 cup chopped parsley
• Salt and pepper(for salt I used 3 tablespoons of pink Himalayan salt)
• * If potatoes are too big,slice in very thick rounds.
• **You can use Thai basil also or half cup of each.