Shulume of lamb
IngredientsFat lamb on a bone – 1 kg
Potatoes – 6 pcs.
Onions – 2 pcs.
Young garlic – to serve
Carrots – 2 pcs.
Young dill – 1
Parsley greens – 1
Pepper blend – 3 pinches
Check out the recipe
Step by step recipe with photoShulum is a rich soup of Eastern origin. The classic variant of shuluma is lamb meat with potatoes and vegetables stewed in broth. It is cooked strictly in a cauldron under hiking conditions. We have a cauldron, but we had to refuse the fire. This nourishing first dish is made during 3-4 hours.
In the output lamb shulume is more like a liquid second. Ideally, this is how it should be.
We take chilled lamb on a bone and necessarily with a good layer of fat. You will also need: onions, potatoes, carrots, young parsley and dill greens, salt and a mixture of peppers or spices.
Proper oriental shulum is prepared from lamb fried on cracklings. Fatty slices of lard are cut off the layer, shredded and about 40 grams are sent to the heated cauldron.
As the cracklings form, pieces of lamb on the bone are also sent to the cauldron. Well fried until golden brown. After 10 minutes, salt and season with spices (we have a mixture of spicy peppers).
While the meat is cooking, chop the onions and carrots. The onions are diced or julienne, and the carrots are sliced into wide slices.
Together with the meat you need to brown the onion, and then add the carrots.
Pour water into the cauldron, but so that the contents are covered, not drowned in liquid. This is where the cooking of the thick camping soup begins. The cooking time of shuluma in a closed cauldron on low heat is at least 3 hours. The meat foam formed during the cooking process is removed in time.
While the soup is boiling, prepare the potatoes and herbs. Cut the tubers into large chunks, and chop the dill and parsley.
30 minutes before the end of cooking, potatoes are added.
At the very end, chopped fresh herbs are added. The cauldron is closed again, and the dish reaches full saturation.
The rich lamb shuluma is served in tall serving bowls. If you wish, you can dilute the dish with garlic and complement it with summer vegetables. Bon appetit!