Bozbash (Lamb and Chickpea Soup)

🛒 Ingredients

• Lamb shoulder, boneless 150 g · 380 kcal
• Chickpeas, cooked 100 g · 164 kcal
• Potatoes 150 g · 115 kcal
• Onion 50 g · 20 kcal
• Tomato paste 15 g · 12 kcal
• Dried plums (prunes) 20 g · 48 kcal
• Chestnuts, pre-cooked 30 g · 57 kcal
• Butter 10 g · 71 kcal
• Fresh cilantro 5 g · 2 kcal

👨‍🍳 Instructions

1. If using dried chickpeas, soak them overnight. Drain and rinse thoroughly before cooking.
2. Cut lamb shoulder into large pieces (about 4-5 cm). Heat butter in a large pot or Dutch oven over medium-high heat, then brown the lamb pieces on all sides.
3. Remove the lamb, add chopped onion to the pot, and sauté until softened and translucent, about 5-7 minutes.
4. Return the lamb to the pot along with the chickpeas. Add enough water or broth to cover the ingredients, bring to a boil, then reduce heat, cover, and simmer for 1 hour.
5. Add peeled and quartered potatoes, tomato paste, dried plums, and pre-cooked chestnuts to the pot. Season with salt and pepper, and a pinch of turmeric if desired.
6. Continue to simmer for another 45-60 minutes, or until the lamb and potatoes are very tender and the flavors have melded.
7. Ladle the Bozbash into bowls, garnish with fresh chopped cilantro and mint, and serve hot.