Uzbek Shurpa

Ingredients

• 1.2 kg bone-in lamb shoulder or neck, cut into 6 large pieces
• 2 tbsp rendered lamb fat or sunflower oil
• 2 large onions, one sliced thinly and one cut in half
• 3 large carrots, cut into thick diagonal chunks
• 1 red pepper, cut into wide strips
• 3 tomatoes, quartered
• 4 medium potatoes, peeled and left whole
• 2.5 litres cold water
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 2 tsp salt
• 1 green chilli, left whole (optional)
• 1 small bunch coriander, chopped
• 1 small bunch dill, chopped

Before you cook

• Cut the lamb into six large pieces and leave the bones in, because they are what makes the broth taste of something.
• Slice one onion thinly and cut the second onion in half through the root.
• Cut the carrots into thick diagonal chunks and the red pepper into wide strips.
• Peel the potatoes and leave them whole.
• Crush the cumin seeds, coriander seeds and peppercorns coarsely in a mortar.
• Chop the coriander and dill and set them aside for the very end.

Steps

1. Heat the lamb fat in a heavy stockpot over a medium-high heat until it shimmers.
2. Brown the lamb pieces for about 8 minutes, turning them so every side takes on colour.
3. Add the sliced onion and cook for 5 minutes until it softens and lifts the brown stuck to the pot.
4. Pour in the cold water and bring it up very slowly to a bare simmer.
5. Skim the grey foam off the surface for the first few minutes until the broth runs clear.
6. Drop in the two onion halves and the whole green chilli, then simmer uncovered for 1 hour.
7. Add the carrots, the crushed spices and the salt, and simmer for a further 20 minutes.
8. Lower in the whole potatoes and the pepper strips and simmer for 20 minutes.
9. Add the tomato quarters and cook for a final 10 minutes, until the potatoes give easily to a knife.
10. Taste the broth and add salt a pinch at a time until it tastes round rather than thin.
11. Fish out the onion halves and the chilli and discard them.
12. Serve each bowl with a piece of lamb, a whole potato and a deep ladle of broth.
13. Scatter the chopped coriander and dill over the bowls at the table.