Recipes from around the world – Volume 2 - 2x2successteam.com

1 or 1 c fresh sour prunes
1/4 lb chestnuts,shelled & peeled
2/3 c chick-peas*,Canned
1 ,drained & rinsed
2 T clarified butter
Recipes from around the world – Volume 2
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; season to taste with
salt. Cover; simmer 30 minutes.
Add the potato, quince, prunes, and chestnuts. Cover; simmer 20
minutes. Add the chick-peas and simmer, covered, about 15 minutes or until done. Stir in the clarified
butter and allow to melt before
serving 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 several hours, drained, and added at the beginning with the broth.
Lamb Stew W/ Chestnuts & Pomegranates
1059