Shurpa (Uzbek Meat & Veg Soup)

Per serving

Calories

300

Protein

18 g

Carbs

24 g

Fat

14 g

Fibre

4 g

Vitamins and minerals, % of a day’s needs

• Iron21%
• Vitamin D1%
• B12163%
• Zinc66%
• Magnesium17%
• Omega-331%
• Folate8%
• Calcium4%
• Potassium23%
• Vitamin C19%
• Vitamin A84%
• Riboflavin21%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Lamb shoulder, cubed
• 200 g Potatoes
• 150 g Carrots
• 120 g Onions
• 0.5 tsp Turmeric powder
• 2 tbsp Vegetable oil
• 700 ml Water
• 1 pinch Salt and pepper

Method

1. 1

   Heat oil in large pot. Brown lamb cubes for 8 minutes until golden on all sides. Remove and set aside.

2. 2

   Dice onions, carrots, and potatoes into bite-sized chunks. Add onions to pot and cook for 3 minutes until softened.

3. 3

   Add diced carrots and potatoes to pot. Cook for 5 minutes. Stir in turmeric powder and cook for 1 minute until fragrant.

4. 4

   Return lamb to pot. Pour in water and bring to boil. Reduce heat to low, cover, and simmer for 45-50 minutes.

5. 5

   Season with salt and pepper to taste. Ladle into bowls and serve hot. Garnish with fresh herbs if desired.