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