Parcha Bozbash- Lamb Soup with Chestnuts
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lamb
boneless |
|
| 3 | tablespoons |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 4 | cups |
beef stock
|
|
| 1 | medium |
potatoes
cubed |
|
| ½ | cup |
prunes
pitted |
*
|
| ¼ | pound |
chestnuts
|
|
| 2 | tablespoons |
ghee (clarified butter)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lamb
boneless |
|
| 45 | ml |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 946 | ml |
beef stock
|
|
| 1 | medium |
potatoes
cubed |
|
| 118 | ml |
prunes
pitted |
*
|
| 113.4 | g |
chestnuts
|
|
| 3E+1 | ml |
ghee (clarified butter)
|
|
Directions
Season the lamb with salt and pepper.
In a heavy pot, melt the 3 tb. butter over moderate heat.
Add the lamb and onion, sauté until browned, stirring frequently.
Add the broth. Add salt as needed, cover, and simmer for ½ hour.
Add the potato, quince, prunes, and chestnuts.
Cover and simmer for ½ hour.
Add the chick-peas and simmer, covered, 20 minutes.
Stir in the clarified butter and allow to melt before serving the soup.
