Uzbek-Style Lamb Shurpa

Trim the lamb on the bone of any membranes, cut into portion-sized pieces and rinse. Place in a large pot, cover with 2500 ml of cold water and bring to a boil. Reduce the heat and carefully skim off the foam.

Add half of the salt, cover the pot loosely and simmer the broth over the lowest heat for 30 minutes, avoiding a vigorous boil.

Cut the onion into half-rings, add to the broth and cook for another 30 minutes, until the meat begins to turn tender.

Cut the carrots into large diagonal pieces. Lightly crush the cumin and coriander seeds in a mortar, add them along with the carrots and cook for 40 minutes.

Cut the potatoes in half or into large chunks, the tomatoes into wedges, and the bell pepper into wide strips. Add the vegetables to the pot and cook for 25–30 minutes, until the meat and potatoes are tender.

Add black pepper and the remaining salt, taste and adjust the seasoning, then simmer the shurpa for another 5 minutes.

Remove the pot from the heat, stir in the chopped cilantro, cover with a lid and let the shurpa rest for 10–15 minutes. Serve hot, ladling the meat, vegetables and clear broth into bowls.