Lamb shulum

Lamb shulum

Recipe photo: Lamb Shulum


  • young lamb 1 kg.
  • potatoes 1 kg.
  • carrots 3-4 pcs.
  • onion 3-4 pcs.
  • tomatoes 1-2 pcs.
  • cabbage st. 1/2 head of cabbage
  • salt 1-1.5 tsp
  • ground black pepper
  • ground red pepper
  • fat tail fat 150-200 gr.
  • bay leaf 2 pcs.
  • black peppercorns 10 pcs.
  • ground cumin
  • hot peppers in pods 2 pcs.
  • juniper berries 8 pcs.
  • 1 pinch nutmeg
  • greens (I have celery)

Step-by-step cooking recipe

Chop the lamb (ideally young, steamed, on the bone) about the size of a matchbox. Add coarsely chopped onions and stir. Leave for 3-4 hours, you can overnight.

Fry the meat and onions in a cauldron in fat tail fat until golden brown.

Peel the vegetables and chop coarsely at random. Remove the skin from the tomato.

Put the carrots in a cauldron with meat and lightly brown.

Pour water, put bay leaf, peppercorns, potatoes and cabbage.

Bring to a boil and simmer under a closed lid until the cabbage is cooked.

Then add the tomatoes and the rest of the spices and simmer for another 20-25 minutes.

The total stewing time took me 2 hours. When cooking on a fire, time flies unnoticed and I cannot clarify such a nuance.

Shulum should not be dry, and if the liquid has evaporated, you need to add more boiling water or broth.

Place on a large platter and sprinkle with herbs.

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