Hearty Eastern Lamb Shulum Recipe

Bright, appetizing, with a rich taste. This is a find! Homemade lamb shulum is of Eastern origin. Without exaggeration, it can be called a balm for the stomach! A rich, rich broth with vegetables will fill you up and invigorate you.
cook time: 2h 30 min
Miles Denholm
Hearty Eastern Lamb Shulum Recipe

Nutrition Facts (per serving)

40
Calories
2g
Fat
3g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Onion 150 g
Garlic 3 clove
Tomatoes 220 g
Zira 0.5 tsp
Water 3 l
Potato 400 g
Carrot 200 g
bell pepper 250 g
Greenery to taste
Eggplant 1 pc
Ground red pepper to taste
Mutton (fatty meat on the bone) 900 g
Allspice to taste
Celery stalk 1 pc

Recipe instructions

Step 1

Step 1
How to make lamb shulum at home? Prepare all the necessary ingredients. Choose young lamb meat. I propose to make a version of the soup, where along with the usual vegetables they also add eggplant.

Step 2

Step 2
It is best to cook shulum in a thick-walled saucepan or cauldron. This article will help you better understand the intricacies of choosing a pan. Link at the end of this recipe. So, rinse the meat under running water and place it in a cauldron, add one small onion and a washed stalk of celery. The onion does not need to be peeled, but it should be washed just as well.

Step 3

Step 3
Fill the cauldron with three liters of water and place on high heat. At the moment of boiling, foam forms, it must be removed with a spoon, add salt to the meat, then reduce the heat to minimum and simmer the lamb under a closed lid for about two hours.

Step 4

Step 4
While the broth is cooking, prepare the remaining vegetables. Peel onions, carrots, potatoes and garlic. Remove the stem and seeds from the bell pepper and cut off the “tail” from the eggplant. Rinse peeled vegetables, tomatoes and herbs. Cut the potatoes into very large pieces, some tubers can be left whole.

Step 5

Step 5
Cut the pepper into large strips and the carrots into rings. It is better to use bell peppers of different colors, so the shulum will look brighter and more appetizing.

Step 6

Step 6
First cut the eggplant into rings, and then each piece into two or four parts. Cut the onion into feathers and the tomatoes into slices or halves.

Step 7

Step 7
After two hours, turn the heat under the cauldron to maximum. Add potatoes and eggplants to the broth.

Step 8

Step 8
After boiling, add carrots, onions and bell peppers to the soup.

Step 9

Step 9
After five minutes, add the tomatoes to the cauldron. Reduce the heat to low again and cook the shulum under a closed lid for at least thirty minutes. You should focus on the potatoes; they should fall apart slightly when pressed.

Step 10

Step 10
Chop the garlic and herbs finely with a knife. Parsley and cilantro are perfect for greens; you can use just one.

Step 11

Step 11
Add garlic, herbs and cumin to the prepared lamb shulum soup, turn the heat to maximum. After boiling, remove the shulum from the stove, cover with a lid and let it brew for at least half an hour. Sprinkle the soup with allspice to taste.

Step 12

Step 12
If you have the opportunity to cook lamb shulum in a cauldron outdoors over a fire, be sure to do so. The smell of smoke will add a magical taste and aroma to the rich soup. You can throw whole vegetables into a large cauldron, so they will retain their taste as much as possible.

Additional rubrics

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