Title: Parcha bozbash - lamb soup w/ chestnuts~ quin
 Categories: Ethnic, Soups, Meats
      Yield: 4 Servings
 
      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.