Korma shurpa, fried

Description

Offer you a recipe Korma (kavurma) from the book "111 best recipes for multivarki from around the world". Shurpa – thick thick Uzbek soup that is usually prepared from mutton. Korma - translated means fried, the result is this rich full bodied with bright aromas and flavors of thick soup with grilled ingredients. In the classic version it is cooked for 8 hours, but we use the slow cooker and cook much less!

Ingredients

Lamb

600 g
Fat

50 g
Bow white

1 piece
Red onion

1 piece
Sweet pepper

2 piece
Peppers red hot chilli

1 piece
Chickpeas

100 g
Quince

1 piece
Carrots

1 piece
Cilantro

1 coup
Sumy

1 tsp
Zira

1 tsp
Coriander

1 tsp
Salt
Tomato

4 piece

Cooking

Here is a set of products that we will need for this dish. Chickpeas from TM Mistral pre-soak in plenty of water overnight. Because when cooking used greenhouse tomatoes is seasonal, it took 1 large tomato, added 200 g thick tomato juice 1 tsp tomato paste.

Fry the lamb ribs until light brown. You can use multivarku mode "Roasting", I have this phase done in a skillet. To postpone on a plate.

Cut into slices diagonally carrots, quince.

Slice the onion half rings.

Cut into strips sweet pepper.

Tomato blanch a few minutes in boiling water, remove the peel, cut into slices.

Fry in the same skillet (do not wash!) carrots, red onions, peppers, then add quince. After a couple of minutes add the crushed plane of the knife coriander and cumin, mix well.

Add the tomatoes, tomato juice, paste, mix, add salt to taste. Simmer for 5 minutes.

In the bowl multivarki put the fried meat, add the chickpeas, put chili pepper, pour the prepared vegetables with the tomatoes, pour in 1.2 l of boiling water (in a 1.5 recipe, but I added a glass of tomato juice) to balance the taste with salt. Select the program "Fighting" about 60 minutes, then taste and softness of the meat, the need to continue fighting.

Meanwhile, marinate the onion: half rings or rings of white onion sprinkled with sumac and a pinch of coarse salt, promyat hands, put under pressure for 1 hour. Ready meat to put in warmed plates, pour the soup, sprinkle with finely chopped cilantro, add the pickled onions. Serve immediately, as the lamb is getting cold very quickly!

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