What products are required for a shulum
To cook shulum, you need to take: – 1 kg of lamb; – 2-3 pcs. potatoes; – 2 carrots; – 2 bell peppers; – 3-4 large onions; – ½ hot red pepper; – 3-4 tomatoes; – ½ a head of cabbage; – 150 g fat tail fat or lamb fat; – ground black and red pepper; – 3-4 bay leaves; – 8-10 juniper berries; – ¼ tsp ground nutmeg; – fresh herbs: celery, cilantro, parsley, dill; – 3-4 cloves of garlic; – salt.
How to cook shulum
Lamb with bones is ideal for cooking shulum – what is left after cooking a shish kebab or other second course. Chop the meat into small pieces, rinse from bone fragments. The specificity of shulum is such that it is better to cook it outdoors, over a fire, therefore, to make this rich soup, take a cauldron.
Preheat the cauldron and place finely chopped fat tail or regular mutton fat on the bottom. When it is melted, remove the greaves from the cauldron with a slotted spoon, put the meat and fry the pieces evenly until golden brown. Add the onion chopped in half rings, fry it with the meat.
Put carrots, cut into large pieces or thick circles, into a cauldron. Fry a little and fill the meat with water, it should cover the contents of the cauldron by 2-3 fingers. Salt, add half a pod of hot pepper, spices, except bay leaves, bring to a boil, remove the foam, then reduce the heat and let the broth simmer for 2–2,5 hours, it should be very rich.
Throw in the broth the potatoes, cut into large pieces, peeled bell peppers, cut into wedges. Cook until potatoes are tender. Wash the tomatoes, put them in the boiling broth for 10-15 seconds, then remove and peel them. Cut into slices, send to broth.