Shurpa is usually made from lamb, but there are exceptions. Here is one of them! Firstly, I cooked in a slow cooker, and secondly, not from lamb, but from veal. It turned out very well!

Ingredients

• Veal ribs - 8 Pieces Vegetable oil - 50 Gram Onions - 2 Pieces (white and red) Sweet pepper - 2 Pieces Red hot pepper - 1 Piece Tomatoes - 4 Pieces Chickpeas - 100 Gram (presoaked in water overnight) Quince - 1 Piece Carrots - 1 Piece Cilantro - 1 Piece (bunch) Zira - 1 Teaspoon Coriander - 1 Teaspoon Salt - To taste

Directions

1. Fry the veal ribs in a pan until golden brown. Cut carrots and quince into thin slices. Cut the onions in half rings. Cut sweet peppers into long strips.
2. Scald the tomatoes with boiling water, remove the skin and finely chop. Fry in a pan: carrots, red onions, peppers, then add quince. After 2 minutes, add chopped coriander and cumin, mix. Add tomatoes, maybe a little tomato juice. Simmer for 5 minutes.
3. Place in the multicooker bowl: meat, chickpeas, hot peppers, vegetables from the pan and 1.2 liters of boiling water. Salt to taste.
4. We expose the program "Quenching" for 60 minutes. Ready! When serving, you can additionally sprinkle the shurpa with your favorite seasoning or spices. Bon Appetit!

Veal shurpa

• Serves: -
• Prepare Time: -
• Cooking Time: 2 hours
• Calories: -
• Difficulty: Easy

Shurpa is usually made from lamb, but there are exceptions. Here is one of them! Firstly, I cooked in a slow cooker, and secondly, not from lamb, but from veal. It turned out very well!

Ingredients

• Veal ribs - 8 Pieces Vegetable oil - 50 Gram Onions - 2 Pieces (white and red) Sweet pepper - 2 Pieces Red hot pepper - 1 Piece Tomatoes - 4 Pieces Chickpeas - 100 Gram (presoaked in water overnight) Quince - 1 Piece Carrots - 1 Piece Cilantro - 1 Piece (bunch) Zira - 1 Teaspoon Coriander - 1 Teaspoon Salt - To taste

Directions

1. Fry the veal ribs in a pan until golden brown. Cut carrots and quince into thin slices. Cut the onions in half rings. Cut sweet peppers into long strips.
2. Scald the tomatoes with boiling water, remove the skin and finely chop. Fry in a pan: carrots, red onions, peppers, then add quince. After 2 minutes, add chopped coriander and cumin, mix. Add tomatoes, maybe a little tomato juice. Simmer for 5 minutes.
3. Place in the multicooker bowl: meat, chickpeas, hot peppers, vegetables from the pan and 1.2 liters of boiling water. Salt to taste.
4. We expose the program "Quenching" for 60 minutes. Ready! When serving, you can additionally sprinkle the shurpa with your favorite seasoning or spices. Bon Appetit!

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