Parcha bozbash - lamb soup w/ chestnuts, quince,& prunes Recipe

Home -> [Ethnic, Lamb & Mutton, Meats, Soups & Stews] -> [Parcha bozbash - lamb soup w/ chestnuts, quince,& prunes Recipe]

Parcha bozbash - lamb soup w/ chestnuts, quince,& prunes

Artist:	_	Yield:	4
Categories:	Ethnic, Lamb & Mutton, Meats, Soups & Stews	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

1	lbs	Boneless lean lamb
		-cut in 1" cubes
		Salt to taste
		Freshly ground black pepper
		-to taste
3	tbsp	Butter
1	med	Onion, finely chopped
4	cup	Beef broth
1	med	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	lbs	Chestnuts, shelled & peeled
2/3	cup	Canned chick-peas *
		-drained & rinsed
2	tbsp	Clarified butter

Procedures:

1	Season the lamb with salt and pepper.
2	In a heavy pot, melt the 3 tb. butter over moderate heat.
3	Add the lamb and onion, saute until browned, stirring frequently.
4	Add the broth.
5	Add salt as needed, cover, and simmer for ?hour.
6	Add the potato, quince, prunes, and chestnuts.
7	Cover and simmer for ?hour.
8	Add the chick-peas and simmer, covered, 20 minutes.
9	Stir in the clarified butter and allow to melt before serving the soup.
10	Note: ?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.
11	Crushed dried mint, accompanied by chopped onion and sumakh on the side.
12	In the caucasus, ground kyurdyuk is normally used instead of the clarified butter, and dried chick-peas* rather than canned ones.
13	The dried chick-peas are soaked for 4-6 hours, drained, & added at the beginning with the broth.
14	Note: sumakh aka sumac, a spice mixture is to be found in the usa at mid-eastern markets