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¼ cup olive oil one½ pounds stewing lamb, cut into one-inch chunks one cup onions, chopped ten cups beef (Recipes by ingridients beef) stock one large, turnip (Recipes by ingridients turnip) peeled and cut into a ½-inch dice one large, zucchini (Recipes by ingridients zucchini) cut into a ½-inch dice two carrots, cut into a ½-inch dice two big green bell peppers, cored, seeded, and cut into strips one½ pounds tomatoes, peeled, seeded, and chopped one½ teaspoons cumin ½ teaspoon hot pepper flakes one teaspoon ground coriander one x sixteen-ounce can chickpeas, drained salt to taste about three tablespoons white vinegar garnish: ½ cup chopped fresh cilantro Directions In a large Dutch oven, brown the meat in the hot oil over high heat for about five minutes, stirring occasionally. Easy Recipe Shorpa. Stir in the onions and cook five or so more minutes, until the onions are softened and have taken on color. Spoon off all the fat (Recipes by ingridients fat) that you can, pour in the stock, and bring to a boil. Easy Recipe Shorpa. Reduce the heat, cover, and simmer for about one½ hours. Refrigerate the soup, preferably overnight, so you can easily remove the. fat (Recipes by ingridients fat) Easy Recipe Shorpa. About an hour before serving, start chopping the vegetables. Bring the skimmed soup to a boil over medium heat, then add the, turnip (Recipes by ingridients turnip) , zucchini (Recipes by ingridients zucchini) carrots, peppers, tomatoes, cumin, hot pepper flakes, coriander, and chickpeas. Cook, covered, for about thirty minutes. Easy Recipe Shorpa. salt to taste, then stir in the vinegar. Cover and let stand for about fifteen minutes. Ladle into bowls and garnish with lots of finely minced cilantro..