Shurpa

Ingredients

Quantities for 6 servings.

• 1.2 kg Mutton on the bone
• 6 piece Potatoes, whole
• 3 piece Carrots
• 3 piece Onions
• 3 piece Tomatoes
• 2 piece Bell peppers
• 100 g Chickpeas, soaked overnight
• 1 tsp Cumin seed
• 50 g Coriander
• 30 g Dill
• 20 g Purple basil
• 1 piece Chilli
• to taste Salt and pepper

Method

1. Cover the mutton with three litres of cold water and bring it slowly to the boil.
2. Skim for the first twenty minutes, never letting the broth bubble hard.
3. Add the chickpeas and simmer forty minutes.
4. Add the carrots halved lengthways and the onion in quarters and cook twenty minutes.
5. Add the potatoes whole, the tomatoes and the peppers and cook twenty-five minutes more.
6. Add the cumin, salt and the whole chilli and take it off the heat after five minutes.
7. Divide the meat and vegetables between bowls, ladle over the broth and pile chopped herbs on top.