Book of Days Tales

Today is the feast of the Immaculate Conception which is the unofficial beginning of the Christmas season in many Latin American countries, and a public holiday in most of them.  It is also Uzbek Constitution Day which is worth a nod. The constitution of Uzbekistan was adopted on this date in 1992 as a component of the country’s independence from the Soviet Union. Thus, I can give you a recipe for shurpa – a delightful lamb soup from Uzbekistan. It will work for a celebration of Immaculate Conception also.

Ingredients

1-2 lb lamb ribs cut into chops
3 medium yellow onions, peeled and sliced
2 medium carrots, peeled and roughly chopped
3 medium potatoes, peeled and halved
1 red bell pepper, sliced
1 chili pepper, sliced
2 medium tomatoes, roughly chopped
salt and black pepper to taste
1 tbsp coriander powder
1 tsp cumin powder
1 tbsp dried basil
1/3 cup cilantro, chopped
1 sweet onion, sliced
2 tbsp lemon juice
1 tbsp sugar
1 tbsp oil

Instructions

Season the lamb with salt and pepper. Heat the oil in Dutch oven over high heat and brown the meat on all sides, about 5 minutes.

Cover the meat with water and bring to a boil. Skim off any foam that comes up.Reduce the heat to low and cook partially covered for 30 minutes.

Add carrots and onions to the soup and cook for 20 minutes longer.

While the soup is cooking, combine sliced sweet onion with the sugar and lemon juice in a small bowl. Set aside to marinate.

Add potatoes, spices, salt and pepper to the pot and simmer until potatoes are almost cooked through, about 10 minutes.

Add the peppers and tomatoes and cook for another 10 minutes.

Add marinated onion and its juices to the soup and cook for a few more minutes.

Serve in deep bowls with one lamb chop per bowl, and garnished with cilantro.