Karam Shurva

Karam Shurva Recipe: Hearty Stew with Mutton, Cabbage, Potatoes, and More

Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Karam Shurva is a traditional Uzbek soup that is hearty, flavorful, and perfect for warming up on a cold day. This dish is packed with vegetables, meat, and spices, making it a satisfying and delicious meal.

History

Karam Shurva has been a staple in Uzbek cuisine for centuries. It is a dish that is often enjoyed during special occasions and celebrations, as well as on regular days when a comforting and nourishing meal is needed.

Ingredients

250 g (9 oz) of mutton or beef
40 g or 3 tbsp of vegetable oil
200 g (7 oz) of cabbage
50 g (2 oz) of onions
50 g of carrots
300 g (6 oz) of tomatoes
200 g of potatoes

How to prepare

Cut the meat into pieces weighing 20 – 30 g (1 oz) and fry it in a pan with vegetable oil until it turns brown.
Add sliced onions and large, equal-sized pieces of carrots, and continue sautéing.
Next, add shredded cabbage and quartered tomatoes.
Pour in water and bring it to a boil.
Add quartered potatoes and cook on medium heat until they are done.
In the final 5 – 10 minutes of preparation, remember to add salt and spices according to your taste.
Serve the soup garnished with freshly chopped greens.

Variations

Substitute beef with lamb or chicken for a different flavor profile.
Add chickpeas or lentils for extra protein and fiber.

Cooking Tips & Tricks

Make sure to brown the meat before adding the vegetables to enhance the flavor of the soup.

- Adjust the amount of spices according to your taste preferences.

- Garnish the soup with fresh herbs like cilantro or parsley for a burst of freshness.

Serving Suggestions

Serve Karam Shurva hot with a side of crusty bread or rice for a complete and satisfying meal.

Cooking Techniques

The key cooking techniques for Karam Shurva include browning the meat, sautéing the vegetables, and simmering the soup until all the flavors meld together.

Ingredient Substitutions

If you don't have cabbage, you can use spinach or kale as a substitute. You can also use any type of meat or protein of your choice.

Make Ahead Tips

Karam Shurva can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

Presentation Ideas

Serve Karam Shurva in a bowl garnished with a dollop of sour cream and a sprinkle of paprika for a beautiful presentation.

Pairing Recommendations

Pair Karam Shurva with a side of pickled vegetables or a fresh salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories per serving: 350

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 20g per serving

Vitamins and minerals

Karam Shurva is rich in vitamins A, C, and K from the vegetables used in the recipe. It also provides minerals such as potassium, iron, and calcium.

Alergens

This recipe contains beef and vegetable oil, which may be allergens for some individuals. Please check for any allergies before consuming.

Summary

Karam Shurva is a nutritious and balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Karam Shurva is a delicious and nutritious Uzbek soup that is perfect for warming up on a cold day. Packed with vegetables, meat, and spices, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Karam Shurva. It was a warm summer afternoon, and I was visiting my friend Fatima in her bustling kitchen. Fatima was a talented cook, and I always loved watching her craft delicious meals with ease.

As we chatted over cups of fragrant tea, Fatima suddenly pulled out a worn, yellowed recipe card from a drawer and handed it to me with a mischievous smile. "I think you'll enjoy this one, my dear," she said. "It's a family recipe for Karam Shurva, a traditional Syrian stew that has been passed down for generations."

I eagerly read over the recipe, taking in the list of ingredients and the detailed instructions. The stew called for a mix of lamb, chickpeas, tomatoes, and a blend of aromatic spices like cumin, coriander, and cinnamon. It sounded like a delicious and comforting dish, perfect for a cozy family dinner.

Fatima explained that the key to making a perfect Karam Shurva was to simmer it slowly, allowing the flavors to meld together and create a rich, hearty broth. She also shared some of her own tips and tricks for enhancing the dish, like adding a splash of pomegranate molasses for a sweet and tangy kick.

I was so excited to try my hand at making Karam Shurva that I rushed home to gather the ingredients and get started. I carefully followed the recipe, savoring the smells of the spices as they mingled in the pot and the sound of the stew bubbling away on the stove.

As the stew simmered, I thought back to all the recipes I had learned over the years from friends, family, and neighbors. Each one had its own story and special touch, reflecting the diverse culinary traditions that had shaped my cooking style.

I remembered the time I had spent in Italy, learning to make homemade pasta from a sweet old Nonna who had a twinkle in her eye and a secret ingredient hidden up her sleeve. I recalled the spicy curry recipes I had picked up during a trip to India, where the bustling markets and vibrant colors had filled me with inspiration.

But there was something about this recipe for Karam Shurva that felt different. It was more than just a dish to me; it was a connection to my friend Fatima and her family, a taste of a culture and a tradition that felt both familiar and new.

When the stew was finally ready, I ladled it into bowls and garnished it with a sprinkle of fresh parsley and a drizzle of creamy yogurt. The first spoonful was like a burst of flavor on my tongue, the tender lamb and earthy chickpeas mingling with the warm spices in a dance of taste and texture.

I couldn't wait to share this delicious dish with my family and friends, to pass on the recipe and the story behind it. I knew that Karam Shurva would become a staple in my kitchen, a reminder of the moments and memories that had shaped my culinary journey.

And as I sat down to enjoy my meal, surrounded by the laughter and chatter of loved ones, I felt grateful for the gift of good food and good company. In that moment, I knew that this recipe for Karam Shurva would always hold a special place in my heart, a taste of tradition and a touch of love in every bite.