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Lamb Soup With Chestnuts, Quince, And Prunes /Parcha Bozb



4 Servings
1 lb boneless lamb,Lean
1 ,cut in 1 cubes
1 salt,To Taste
1 black pepper,Freshly Ground
1 ,to taste
3 T butter
1 md onion,finely chopped
4 c beef broth
1 md potato,peeled and cubed
1 sm quince
1 ,peeled, cored, and cubed
1/2 c pitted prunes,Dried
1 or 1 c fresh sour prunes
1/4 lb chestnuts,shelled & peeled
2/3 c chick-peas*,Canned
1 ,drained & rinsed
2 T clarified butter


Season the lamb 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; season to taste with salt. Cover; simmer 30 minutes.
Add the potato, quince, prunes, and chestnuts. Cover; simmer 20 minutes. Add the chick-peas and simmer, covered, about 15 minutes or until done. Stir in the clarified butter and allow to melt before serving 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 several hours, drained, and added at the beginning with the broth.













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