Light Lamb Shurpa with Thyme
Soups • Turkish
Description
Light Lamb Shurpa with Thyme
Ingredients
- Salad Potatoes 6 pieces
- Turnips 2 pieces
- Onion 1 piece
- Garlic 2 cloves
- Thyme 2 sprigs
- Dry White Wine 5 fl oz
- Bay leaf 2 pieces
- Olive Oil to taste
- Green peppercorns to taste
- Salt to taste
- Lamb Neck Fillet 1 piece
Step-by-Step Guide
Step 1
Ask the butcher to chop the front leg of the young lamb into 6 pieces.
Step 2
Prepare the vegetables — slice the onion into feathers, the carrots into rings, and the peeled potatoes into quarters.
Step 3
In a deep pot, heat the olive oil and brown the lamb until golden. Set aside, and in the same pot, sauté the onion, garlic, and carrots until soft. Once ready, add one sprig of thyme, bay leaves, and pepper. Almost immediately, pour in the wine and let the alcohol evaporate.
Step 4
Add the lamb back into the pot with the vegetables, pour in boiling water until it is about 2–3 cm above the level of the meat, cover with a lid, and reduce the heat to medium.
Step 5
After 20 minutes, turn the pieces of lamb, add the potatoes, and cook the shurpa for another 20 minutes.
Step 6
5 minutes before it’s done, add salt and the remaining thyme.
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