Dish of Lamb Soup with Potatoes
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Lamb Stew with Potatoes


Azerbaijan   -   Parcha Bozbash
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
10 hrs
Yes		 This hearty and flavorful stew can be made with meat from any part of a Lamb, Mutton, or Goat, including bony parts (see Note-1).

1
1/3
1/2
4
6
1
5
1
2/3
1/3
1/2
1
-------

#
c
t
c
oz
#

T
t
t
t
t
---

Lamb (1)
Chickpeas, dry (2)  
Salt
Lamb Stock (3)
Onions
Potatoes (4)
Prunes, soft
Ghee (5)
Salt
Pepper
Turmeric
Mint, dried
-- Serve with
Lavash bread (6)  
Do-Ahead   -   (8 hrs - 45 min work)
  1. Cut LAMB into cubes about 3/4inch on a side (random sizes are fine). Remove all excess fat, which goes into the stock pot with the bones. Refrigerate or freeze the meat depending on your schedule.
  2. Make your LAMB STOCK if it isn't already made.
  3. IF using dried CHICKPEAS, soak at least 8 hours or overnight in 1 cup of water with 1/2 t Salt.
PREP   -   (15 min)
  1. Chop ONIONS fine.
  2. Peel POTATOES and cut into 3/4 inch cubes. Hold in cold water until needed.
  3. Chop PRUNES a bit larger than raisins
RUN   -   (1-3/4 hr)
  1. In a large coverable sauté pan heat or heavy bottomed sauce pan, heat Ghee. Stir in Lamb and fry stirring over moderate heat until browned and a bit crispy on the outside. Be careful not to burn the fond that adheres to the pan.
  2. Stir in Onions and fry stirring until translucent, but not browned.
  3. Stir in 4 cups Stock, Salt and Pepper and Chickpeas. Bring to a boil and simmer covered until meat is almost tender - 1 hour to 1-1/2 hours depending on your Lamb - longer if Mutton or Goat.
  4. When Lamb nearly done, done, stir in drained Potatoes Prunes, Turmeric and Mint. Bring to a boil, cover and simmer for another 20 minutes or until Potatoes and Lamb are tender.
  5. Serve hot with Lavash or Churek bread and a side of fresh vegetables.
NOTES:

  1. Lamb:

      (or Mutton) Weight is boneless and with all excess fat removed. Small bony chunks of lamb or mutton can sometimes be had at a lower price. After removing the meat from the bones, the bones can be roasted and used to make the stock for this recipe (see Note-3). Fat trimmings also go in the pot as they will add flavor.

  2. Chickpeas:

      If you use canned or cooked chickpeas instead of dried, use 2/3 cup and add to the soup with the Potatoes.

  3. Lamb Stock:

      This should be prepared in advance. Our recipe Lamb Stock is excellent for this use. Beef stock can also be used if that's what you have.

  4. Potatoes:

      White Rose work well for recipes of this kind. Avoid Yukon Gold or similar because they turn to mush if cooked a little longer than the minimum. For details see our Potatoes page.

  5. Ghee:

      This is fully clarified butter. It is easily found in markets serving an Indian community (be sure it's Butter Ghee, vegetable ghee may be trans fats). The pattern recipe calls for "Butter", but whole Butter must brown the meat without ever going over 300°F/150°C. Ghee is certainly known and used in Azerbaijan. You could also use Avocado Oil or Olive Oil (not virgin) if Ghee is not available.

  6. Lavash / Churek:

      No Azerbaijani would ever admit that Lavash is of Armenian origin, because Azerbaijanis are very reluctant to admit that Armenia even exists (they have been at war since 1915). Churek is just Lavash with white sesame seeds.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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