作法
- 羊肉以滾水汆燙5分鐘,沖洗乾淨。
- 將羊肉與2公升清水、拍碎的大蒜、孜然、胡椒與鹽放入鍋中。燉煮60分鐘,撈除浮沫。
- 加入洋蔥片與紅蘿蔔塊,煮10分鐘。
- 加入馬鈴薯塊、鷹嘴豆與番茄瓣,再燉15分鐘。
- 調整鹹淡。離火後,撒上大量蒔蘿與香菜。
- 盛入深碗。搭配饢餅享用。
Common questions
Can 舒爾博羊肉湯 be made ahead?
舒爾博羊肉湯 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 舒爾博羊肉湯 spicy?
舒爾博羊肉湯 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 舒爾博羊肉湯 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 舒爾博羊肉湯 to make at home?
舒爾博羊肉湯 is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can 舒爾博羊肉湯 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
舒爾博是塔吉克最普遍的家常湯品,許多家庭每週皆食。塔吉克招牌特色就是收尾時加入大量新鮮蒔蘿與香菜,塔吉克料理較烏茲別克更愛使用新鮮香草。此湯反映塔吉克農業料理本色,馬鈴薯、紅蘿蔔與洋蔥在塔吉克河谷盛產。現代塔吉克餐廳全年供應舒爾博。
