This lamb and veg soup is well known in central Asia. There are different types of shurpa and you can use different vegetables. There many different types of shurpa, do not get surprised if come across. Here the one with relatively basic ingredients as most often there are chickpeas (garbanzo beans) added to give it an authentic taste. However not everyone likes them but please feel free to add them if you want.

1. Wash the lamb on the bone and place it in a large pot. Pour over 10 cups of water and bring the water to boil in medium heat. As soon as the water starts slightly boiling, discard the water. I do this in order to reduce the smell that lamb meat usually has and to clean out the meat to have a clear bullion.

2. Once you emptied the pot return it back to the stove and add 11 cups of pre-boiled water. Bring it to boil again but keep the heat on medium. Do not overboil the water. When the water starts boiling, more foam will appear on the surface of the soup. Using either a spoon or a spatula, remove the foam. The water of the soup should be clear. Keep on simmering the soup in medium-low heat. Cover the lid of the pot half way and cook the meat for at least 2 h.

3. Clean all vegetables, wash them and cut them accordingly: cut the onions in half circles. Thinly slice tomato, cut carrots in smaller pieces, julienne green bell peppers, cut potatoes in half (if smaller) or in fours.

4. Open the lid of the pot and turn the heat to medium. When the meat is almost cooked, first add onions to the soup. Stir in the cumin, black pepper and salt as desired. Cook onions for about 15 minutes and add tomatoes. Cook for another 10-15 min.

5. When the tomato slices are nice and soft, add the remaining vegetables and cook until they are soft enough to be consumed (for approximately 20 min).

6. Place equal portions of vegetables to meat and pour over the soup. You can also shred the meat and get rid of the bony part. Serve with dills or cilantro.

Enjoy!