Lazy Uyghur Lamb Soup (Lamb Shourpa)

Note 1: The closest taste I can find to mimic the restaurant's one.

Ingredients:

500gm lamb (mix of bones, fatty and lean meat)

1/2 whole garlic bulb (halved horizontally)

1 tsp coarse salt

3 cups of water (or as needed)

Coriander leaves (for garnishing)

Steps:

1. Brown lamb with a little bit of cooking oil.

2. Add in water, garlic and salt.

3. Cook until lamb soften. Most probably will take around 2 hours. Or at least until edible. And you can rest and reheat, rest and reheat. It is bound to get soft eventually.