Shulume of lamb, recipe with photo

Shulume of lamb

Ingredients

Fat 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

Water

Salt

Check out the recipe

Step by step recipe with photo

Shulum 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.

Shulume of lamb, recipe with photo

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.

Shulume of lamb, recipe with photo

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).

Shulume of lamb, recipe with photo

While the meat is cooking, chop the onions and carrots. The onions are diced or julienne, and the carrots are sliced into wide slices.

Shulume of lamb, recipe with photo

Together with the meat you need to brown the onion, and then add the carrots.

Shulume of lamb, recipe with photo

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.

Shulume of lamb, recipe with photo

While the soup is boiling, prepare the potatoes and herbs. Cut the tubers into large chunks, and chop the dill and parsley.

Shulume of lamb, recipe with photo

30 minutes before the end of cooking, potatoes are added.

Shulume of lamb, recipe with photo

At the very end, chopped fresh herbs are added. The cauldron is closed again, and the dish reaches full saturation.

Shulume of lamb, recipe with photo

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!

Shulume of lamb, recipe with photo

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