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This hearty Uzbek Shurpa is a comforting lamb and vegetable soup, rich with tender meat, chunky vegetables, and brightened by a generous finish of fresh herbs. It's a staple in Central Asian cuisine, perfect for a warming and satisfying meal.
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and sear on all sides until deeply browned, about 8-10 minutes. Remove the lamb and set aside.
Reduce heat to medium. Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the ground cumin and coriander, cooking for 1 minute until fragrant.
Return the seared lamb to the pot. Add the diced tomatoes (undrained) and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, allowing the lamb to tenderize.
Add the carrot chunks and potato chunks to the pot. Season with salt and black pepper. Continue to simmer, covered, for another 45-50 minutes, or until the vegetables are fork-tender and the lamb is very tender.
Just before serving, stir in the fresh dill and fresh cilantro. Taste and adjust seasoning as needed. Serve hot.
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