Yangrou Qiezi Shurpa (xinjiang Style Lamb And Eggplant Stew)

Yangrou Qiezi Shurpa is a traditional Uyghur stew from Xinjiang, China, featuring tender lamb and flavorful eggplant in a rich and aromatic broth.

Yangrou Qiezi Shurpa (xinjiang Style Lamb And Eggplant Stew)

Ingredients

  • 500g lamb, cut into cubes
  • 2 large eggplants, cut into chunks
  • 2 onions, sliced
  • 4 tomatoes, diced
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 6 cups beef or lamb broth
  • Salt to taste
  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the lamb cubes and brown on all sides, then remove from the pot and set aside.
  3. Add the sliced onions to the pot and cook until softened.
  4. Stir in the minced garlic, cumin, paprika, turmeric, coriander, cinnamon, and black pepper, and cook for 1-2 minutes.
  5. Return the lamb to the pot, then add the diced tomatoes and eggplant chunks.
  6. Pour in the beef or lamb broth and bring the stew to a boil.
  7. Reduce the heat, cover the pot, and simmer for 45-60 minutes, or until the lamb is tender and the eggplant is soft.
  8. Season with salt to taste.
  9. Serve the stew hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Spoon Knife Cutting board

Tools

Cooking thermometer Measuring spoons

Serving suggestions

Serve the Yangrou Qiezi Shurpa with warm naan bread or steamed rice.

Tips & tricks

For a spicier stew, add a chopped chili pepper or a pinch of cayenne pepper.

Cost

$20