Shurpa

Method

Heat oil in a large pot and brown the meat chunks over high heat on all sides until golden. Add the chopped onions and sauté until softened, then stir in the tomato paste and garlic, cooking for 1-2 minutes. Pour in the water and bring to a boil, skimming any foam that rises to the surface. Add the cumin seeds, bay leaf, and peppercorns, then reduce heat and simmer for 45 minutes until the meat is nearly tender. Add the potatoes, carrots, and chickpeas, continuing to simmer for a further 25-30 minutes until all vegetables are soft and the meat is fully cooked. Season with salt and finish with fresh coriander just before serving. Shurpa should be hearty and broth-based, with tender meat and vegetables.