Shurpa in a cauldron at the stake

Shurpa in a cauldron at the stake

Photo for the recipe: Shurpa in a cauldron at the stake


  • lamb – 1.5 kg
  • onions – 1 kg
  • carrots – 0.5 kg
  • bell pepper – 2pcs
  • potatoes – 1 kg
  • tomatoes – 1.5 kg
  • garlic – 1 goal
  • parsley – 1 bunch
  • ground paprika
  • ground coriander
  • zira
  • salt
  • ground black pepper
  • water

Step-by-step cooking recipe

I start cooking shurpa with cutting meat. For this recipe, I used 1.5 lamb. We take a piece of meat and cut it into portions.

Cut the onion into half rings. Carrots – in semicircles. Cut bell peppers, potatoes and tomatoes into cubes.

We make a hearth and put the cauldron on the fire. Add a little vegetable oil to it and heat it up properly. Distribute the oil evenly over the surface of the cauldron. We put mutton in it. Fry it for a couple of minutes on each side until a crust forms.

Then add the onion. Fry it until it becomes transparent, add the carrots and mix everything well. After waiting a minute, add bell peppers and tomatoes to the cauldron. Stir and let the vegetables stew for a couple of minutes.

It’s spice time. Add sweet paprika, ground coriander, cumin, salt, black ground pepper. Mix thoroughly. We send garlic, parsley and potatoes to the cauldron. Fill the cauldron to the brim with water. Leave the shurpa to cook for 1 hour.

After this time has elapsed, the shurpa can be served at the table. Bon Appetit !

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