healthydinner

It is easy to make, yet brings out so many layers of flavour. It’s scrumptious, warm, satisfying and spiced just enough to give a hint of warmth while letting the lamb be the star of this dish.

Uzbek Shurpa - Lamb and Vegetable soup

lb lamb shoulder

olive oil

onion

tomato (halved)

carrot

green bell pepper (sliced)

red bell pepper (sliced)

celery (chopped)

potatoes

precooked, drained chickpeas (optional) (optional)

salt and pepper

garlic

paprika

tsp cumin

rosemary (optional)

coriander

bay leaf

tomato puree

stock cube

water (chicken

In a deep pan add oil and meat. Stir fry it for a few minutes to brown. Add 4 cups of water.

Add salt, pepper and whole garlic cloves. Skim off any foam and bring it to a boil. if you are cooking in a regular pot cover and cook until the meat is fork tender. If using a pressure cooker cover and cook for 7-8 minutes or until the meat is cooked and tender.

While the lamb is cooking away, cut vegetables and stir fry all of them except tomatoes for a couple of minutes in a frying pan with 1 tbsp oil on medium heat. (see video)

Add the stock cube, salt, pepper, tomatoes, paprika, cumin, bay leaf and rosemary. 

Tip the veggies into the broth, add the remaining 4 cups of water, tomato pure and chopped coriander. Stir well and cook for a further 1 minute in a pressure cooker or another 15-20 minutes in a regular pan until the potatoes are almost done.

Finally, add the chickpeas and let them simmer for a minute or so to warm them through. Turn off the heat, garnish with chopped coriander and serve hot with your choice of bread. Or on its own if you are on a diet.  

https://www.youtube.com/watch?v=nUJNfWbjdjk

Uzbek Shurpa - Lamb and Vegetable soup. It is easy to make, yet brings out so many layers of flavour. It’s scrumptious, warm, satisfying and spiced just enough to give a hint of warmth while letting the lamb to be the star of this dish.

Check out the full Recipe👇🏼
https://lifeartandbites.com/index.php/2018/05/02/uzbek-shurpa-lamb-and-vegetable-soup/

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Uzbek Shurpa - Lamb and Vegetable Soup.

These easy grilled steak roll ups are brushed with balsamic, stuffed with spinach, gorgonzola &amp; sun dried tomatoes for a low carb and healthy dinner recipe.

Steak Roll Ups with Spinach &amp; Cheese

Flank

Salt,

Pepper,

Balsamic Vinegar

tsp Italian Seasoning

Fresh Spinach

Sun Dried Tomatoes, drained of oil

Gorgonzola, crumbles

Cut steak into 4 equal pieces, pounding to...

Cut steak into 4 equal pieces, pounding to about 1/4" thickness if needed.  Combine salt, pepper, balsamic, 2 tbsp olive oil and Italian seasoning in a small bowl.  Brush onto both sides of steak.

In a large sauté pan, cook spinach with...

In a large sauté pan, cook spinach with remaining 1 tbsp of olive oil until wilted.

Layer each piece of steak evenly with cooked...

Layer each piece of steak evenly with cooked spinach, sun dried tomatoes and Gorgonzola crumbles.  Start at one end and roll up each steak tightly and secure ends with a toothpick.

Preheat grill to medium heat. Spray with nonstick...

Preheat grill to medium heat.  Spray with nonstick cooking spray.  Add each steak roll up and cook 3-4 minutes per side until nice grill marks.

Slice and serve.

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The most viewed healthydinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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