Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Boneless lean lamb
-cut in 1" cubes
Salt to taste
Freshly ground black pepper
-to taste
3 tb Butter
1 md Onion, finely chopped
4 c Beef broth
1 md Potato, peeled and cubed
1 sm Quince
-peeled, cored, and cubed
1/2 c Dried pitted prunes
-OR
1 c Fresh sour prunes
1/4 lb Chestnuts, shelled peeled
2/3 c Canned chick-peas *
-drained rinsed
2 tb Clarified butter

Season the lamb with salt and pepper. In a heavy pot, melt the 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, 20 minutes. Stir in the clarified butter and allow
to melt before serving the soup. Note: 1/4 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. 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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