Chorba

Instructions

1. Pat 120 g of diced lamb shoulder dry and season lightly with salt and pepper. Heat 1 tbsp of olive oil in a small heavy pot over high heat and brown the lamb in a single layer for 5 minutes, turning once, until well coloured on two sides.
2. Lower the heat to medium, add 1 finely chopped small onion, 1 diced small carrot and 1 stick diced celery stick, and cook 5 minutes, stirring, until the onion is translucent and the pot base is glazed but not burnt.
3. Stir in 1 tsp of tomato purée and 0.5 tsp of sweet paprika and fry for 1 minute over medium heat so the paprika loses its raw edge without catching. Add 1 grated small tomato and cook 2 minutes until the mixture darkens and thickens.