Ingredients Jump to Instructions ↓

  1. 1 lb Boneless lean lamb

  2. 1" cubes Salt to taste Freshly ground black pepper -to taste

  3. 3 tb Butter

  4. 1 md Onion, finely chopped

  5. 4 c Beef broth

  6. 1 md Potato, peeled and cubed

  7. 1 sm Quince

  8. -peeled, cored, and cubed 1/2 c Dried pitted prunes

  9. -OR 1 c Fresh sour prunes

  10. 1/4 lb Chestnuts, shelled & peeled

  11. 2/3 c Canned chick-peas

  12. -drained & rinsed 2 tb Clarified butter

  13. 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,

  14. 20 minutes.

  15. 1/4 tsp. ginger or a pinch of powdered saffron dissolved in

  16. 2 tb. warm water may be added with the chick-peas, and the soup served sprinkled with

  17. 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. Note: Sumakh aka sumac, a spice mixture is to be found in the USA at Mid-Eastern markets.


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