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Parcha Bozbash - Lamb Soup W/ Chestnuts, Quin



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













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