Shurpa

Method 7 steps

1. 1

   Cover the mutton with three litres of cold water and bring it slowly to the boil.

2. 2

   Skim for the first twenty minutes, never letting the broth bubble hard.

3. 3

   Add the chickpeas and simmer forty minutes.

4. 4

   Add the carrots halved lengthways and the onion in quarters and cook twenty minutes.

5. 5

   Add the potatoes whole, the tomatoes and the peppers and cook twenty-five minutes more.

6. 6

   Add the cumin, salt and the whole chilli and take it off the heat after five minutes.

7. 7

   Divide the meat and vegetables between bowls, ladle over the broth and pile chopped herbs on top.