Kovurma Shorva from Uzbekistan
Discover the rich, aromatic flavors of Uzbekistan with this comforting Kovurma Shorva recipe. This traditional lamb soup, brimming with hearty vegetables like potatoes, carrots, and tomatoes, is slow-simmered to perfection, allowing the tender bone-in lamb to infuse the broth with deep, savory notes. Fragrant spices like ground coriander and cumin add authentic warmth, while a finishing touch of freshly chopped dill and parsley brightens every spoonful. Ideal for cozy family dinners, this one-pot wonder is not only satisfying but also easy to prepare, taking just 20 minutes of prep time before letting the pot work its magic. Serve hot with crusty bread for soaking up the flavorful broth, and bring a taste of Uzbekistan’s culinary heritage to your table. Perfect for lovers of global cuisine, this recipe will have your kitchen bursting with irresistible aromas.
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Recipe Information
Ingredients
- 500 grams Lamb (bone-in, preferably shoulder or shank)
- 2 medium Onion
- 2 medium Carrot
- 3 medium Potatoes
- 2 medium Tomato
- 1 medium Green bell pepper
- 3 tablespoons Vegetable oil (or sunflower oil)
- 1.5 liters Water
- 3 cloves Garlic
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 2 tablespoons Fresh dill
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the lamb into bite-sized pieces, leaving some meat on the bones for extra flavor.
Peel and dice the onions, carrots, potatoes, and tomatoes. Slice the green bell pepper into thin strips.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the lamb pieces and cook until they are browned on all sides, about 8–10 minutes.
Add the diced onions to the pot and sauté until they become translucent, about 5 minutes.
Stir in the carrots, tomatoes, and green bell pepper. Cook for another 5 minutes to allow the vegetables to soften slightly.
Pour in the water and bring the mixture to a boil. Skim off any foam or impurities that rise to the surface.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for 40 minutes.
Add the diced potatoes and cook for another 30 minutes, or until the potatoes are tender and the lamb is fully cooked.
Mince or finely chop the garlic, dill, and parsley. Stir them into the soup along with the ground coriander, ground cumin, salt, and black pepper. Simmer for an additional 5 minutes to combine the flavors.
Taste the soup and adjust seasoning if needed. Serve hot, garnished with extra fresh herbs if desired.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.7 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1280 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
