Shorpa, Lamb and Vegetable Soup with Big Chunks

What you need

• 1 kg (2 lb) bone-in lamb, shank, ribs or shoulder
• 3 tbsp neutral oil
• 2 large onions, cut into half-rings
• 2 carrots, cut into thick batons
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 ripe tomatoes, quartered
• 2.5 l (10 cups) boiling water
• 2 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 600 g (1 1/3 lb) potatoes, peeled, halved or quartered into large chunks
• 2 bell peppers, seeded and quartered
• 4 cloves garlic, peeled, left whole
• 1 bunch cilantro, half tied in a bundle, half chopped

Method

Restated from the original video

1. 1

   Cut the lamb into large pieces of 5-6 cm (2 in), leaving the bones in. Pat the pieces dry.

2. 2

   Heat the oil in a heavy pot or cast-iron kazan over high heat. Brown the lamb in two batches, 8-10 min per batch, until deeply colored on all sides.

3. 3

   Return all the lamb to the pot, add the onions and cook, stirring, for 5 min until golden.

4. 4

   Add the carrots, cumin and coriander and cook 4 min.

5. 5

   Add the tomatoes and cook 3 min, until they start to break down.

6. 6

   Pour in the boiling water, add the salt and black pepper, and bring to a boil. Skim off the foam.

7. 7

   Cover, reduce the heat to low and simmer for 1 hour, until the lamb is tender and pulls easily from the bone.

8. 8

   Add the potatoes and peppers and simmer 20 min, until the potatoes are tender.

9. 9

   Drop in the garlic and the tied bundle of cilantro and simmer 5 min. Remove the bundle.

10. 10

    Turn off the heat, cover and rest 20 min. Taste and add salt if needed.

11. 11

    Ladle into deep bowls with a piece of lamb and a few vegetable chunks in each. Scatter the chopped cilantro on top.

Imported from samobranka.info. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.