Parcha Bozbash - Lamb Soup with Chestnuts, Quince,& Prunes

Directions

Season the lamb with salt and pepper.

In a heavy pot, melt the 3 tablespoons 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.

Note: ¼ teaspoon ginger or a pinch of powdered saffron dissolved in 2 tablespoon warm water may be added with the chick-peas, and the soup served sprinkled with 1 teaspoon 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 to 6 hours, drained, and 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.