1 lb boneless lean lamb cut in 1 cubes
1 salt to taste
1 freshly ground black pepper to tast, e
3 tbsp butter
1 medium onion, finely chopped
4 cup beef broth
1 medium potato, peeled and cubed
1 small quince peeled, cored, and cubed
1/2 cup dried pitted prunes or
1 cup fresh sour prunes
1/4 lb chestnuts, shelled & peeled
2/3 cup canned chick-peas * drained & rinse, d
2 tbsp clarified butter
A Recipe for
Parcha Bozbash - Lamb Soup W Chestnuts Quin
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Season the chicken with salt and pepper. In a heavy pot, melt the 3 tb.
butter over moderate heat. Add the lamb and onion, saute until
browned, stirring frequently. Add the broth. Add salt as needed,
cover, and simmer for 1/2 hour. Add the potato, quince, prunes, and
chestnuts. Cover and simmer for 1/2 hour. Add the chick-peas and
simmer, covered, 20 minutes. Stir in the clarified butter and allow
to melt before serving the soup. Note: 1/4 tsp. ginger or a pinch of
powdered saffron dissolved in 2 tb. warm water may be added with the
chick-peas, and the soup served sprinkled with 1 ts. crushed dried
mint, accompanied by chopped onion and sumakh on the side. In the
Caucasus, ground kyurdyuk is normally used instead of the clarified
butter, and dried chick-peas* rather than canned ones. The dried
chick-peas are soaked for 4-6 hours, drained, & added at the
beginning with the broth. Note: Sumakh aka sumac, a spice mixture is
to be found in the USA at Mid-Eastern markets.
Serves: 4
Parcha Bozbash - Lamb Soup W Chestnuts Quin Recipe brought to you by Recipes To-Go