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

• 1 pound lamb boneless, lean, cut into 1 inch cubes
• 1 x salt and black pepper to taste
• 3 tablespoons butter
• 1 medium onions finely chopped
• 4 cups beef stock
• 1 medium potatoes peeled, cubed
• 1 small quinces peeled, cored, and cubed
• 1/2 cup prunes pitted, or 1 cup fresh sour prunes
• 1/4 pound chestnuts shelled, peeled
• 23 cup chickpeas (garbanzo beans) canned*, drained and rinsed
• 2 tablespoons ghee (clarified butter)

1. Season the lamb with salt and pepper.
2. In a heavy pot, melt the 3 tablespoons 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 1/2 hour.
6. Add the potato, quince, prunes, and chestnuts.
7. Cover and simmer for 1/2 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: 1/4 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.
11. In the Caucasus, ground kyurdyuk is normally used instead of the clarified butter, and dried chick-peas* rather than canned ones.
12. The dried chick-peas are soaked for 4 to 6 hours, drained, and added at the beginning with the broth.
13. Note: Sumakh aka sumac, a spice mixture is to be found in the USA at Mid-Eastern markets.

lamb, salt, butter, onions, beef stock, potatoes, prunes pitted, chestnuts, chickpeas, ghee

Taken from recipeland.com/recipe/v/parcha-bozbash-lamb-soup-chestn-37022 (may not work)