---
title: Shurpa (Lamb and Vegetable Soup)
servings: 6
prep time: 15 minutes
cook time: 120 minutes
source: https://mycibora.com/recipes/shurpa
---

Gather @lamb shoulder{800%g}, @chickpea{150%g}, @fresh dill{0.5%bunch} and @fresh cilantro{0.5%bunch}.

Prep the vegetables: halve the carrots lengthwise, peel the potatoes whole, quarter the onions, and chop the dill and cilantro.

Put the lamb and soaked chickpeas in a large pot, cover with cold water, and bring up slowly, skimming the surface until the broth runs clear.

Simmer gently, partly covered, 90 minutes until the lamb is tender. ~{90%minutes}

Add the carrots, potatoes, @onion{2} and @tomato{2} whole; simmer 25 more, until the vegetables are just tender. ~{25%minutes}

Taste the broth and adjust the salt.

Ladle one piece of everything — lamb, chickpeas, @carrot{2}, @potato{3}, tomato — into each bowl with plenty of broth, and scatter the herbs over the top at the table.