Parcha Bozbash- Lamb Soup with Chestnuts

• 1 pound lamb boneless
• 3 tablespoons butter
• 1 medium onions chopped
• 4 cups beef stock
• 1 medium potatoes cubed
• 1/2 cup prunes pitted
• 1/4 pound chestnuts
• 2 tablespoons ghee (clarified butter)

1. Season the lamb with salt and pepper.
2. In a heavy pot, melt the 3 tb.
3. butter over moderate heat.
4. Add the lamb and onion, saute until browned, stirring frequently.
5. Add the broth.
6. Add salt as needed, cover, and simmer for 1/2 hour.
7. Add the potato, quince, prunes, and chestnuts.
8. Cover and simmer for 1/2 hour.
9. Add the chick-peas and simmer, covered, 20 minutes.
10. Stir in the clarified butter and allow to melt before serving the soup.

boneless, butter, onions, beef stock, potatoes, prunes pitted, chestnuts, ghee

Taken from recipeland.com/recipe/v/parcha-bozbash-lamb-soup-chestn-45986 (may not work)