A rich Uzbek lamb and vegetable soup with large chunks of meat, potatoes, and tomatoes in a clear, aromatic broth — simple and soul-warming.
Equipment needed
stovetop, pot
Place lamb on the bone in a large pot, cover with cold water. Bring to a boil, skim thoroughly.
Add whole onion and simmer 1.5 hours until lamb is tender.
Add large-cut potatoes, carrots, and quartered tomatoes.
Add sliced bell pepper, minced garlic, and cumin. Cook 20 minutes until vegetables are tender.
Season generously with salt and black pepper.
Ladle into deep bowls, ensuring each gets plenty of meat and vegetables.
Garnish with fresh dill and coriander. Serve with crusty bread.