Lamb Shulum

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make lamb shulum at home? Prepare all the necessary ingredients. Choose young lamb meat. I propose to make a version of the soup, where along with the usual vegetables they also add eggplant.

2. STEP 2

   

   It is best to cook shulum in a thick-walled saucepan or cauldron. This article will help you better understand the intricacies of choosing a pan. Link at the end of this recipe. So, rinse the meat under running water and place it in a cauldron, add one small onion and a washed stalk of celery. The onion does not need to be peeled, but it should be washed just as well.

3. STEP 3

   

   Fill the cauldron with three liters of water and place on high heat. At the moment of boiling, foam forms, it must be removed with a spoon, add salt to the meat, then reduce the heat to minimum and simmer the lamb under a closed lid for about two hours.

4. STEP 4

   

   While the broth is cooking, prepare the remaining vegetables. Peel onions, carrots, potatoes and garlic. Remove the stem and seeds from the bell pepper and cut off the “tail” from the eggplant. Rinse peeled vegetables, tomatoes and herbs. Cut the potatoes into very large pieces, some tubers can be left whole.

5. STEP 5

   

   Cut the pepper into large strips and the carrots into rings. It is better to use bell peppers of different colors, so the shulum will look brighter and more appetizing.

6. STEP 6

   

   First cut the eggplant into rings, and then each piece into two or four parts. Cut the onion into feathers and the tomatoes into slices or halves.

7. STEP 7

   

   After two hours, turn the heat under the cauldron to maximum. Add potatoes and eggplants to the broth.

8. STEP 8

   

   After boiling, add carrots, onions and bell peppers to the soup.

9. STEP 9

   

   After five minutes, add the tomatoes to the cauldron. Reduce the heat to low again and cook the shulum under a closed lid for at least thirty minutes. You should focus on the potatoes; they should fall apart slightly when pressed.

10. STEP 10

    

    Chop the garlic and herbs finely with a knife. Parsley and cilantro are perfect for greens; you can use just one.

11. STEP 11

    

    Add garlic, herbs and cumin to the prepared lamb shulum soup, turn the heat to maximum. After boiling, remove the shulum from the stove, cover with a lid and let it brew for at least half an hour. Sprinkle the soup with allspice to taste.

12. STEP 12

    

    If you have the opportunity to cook lamb shulum in a cauldron outdoors over a fire, be sure to do so. The smell of smoke will add a magical taste and aroma to the rich soup. You can throw whole vegetables into a large cauldron, so they will retain their taste as much as possible.

Comments on the recipe

Irinyshka

09.08.2023

4.7

Everyone in our family loves lamb, so I try to cook dishes from this meat more often. I decided to choose a recipe for lamb shulum at home; I cooked this soup in a saucepan on the stove. Since there wasn’t a lot of meat, adding eggplants according to the recipe came in very handy; with them, the shulum turned out richer and more satisfying. I couldn’t find a stalk of celery, so I didn’t add it, but before serving, I poured a lot of fresh parsley and cilantro into everyone’s plate. The finished shulum had a very appetizing smell and taste, thanks to the variety of vegetables and herbs. Thanks to the author for the recipe!