Azerbaijani Lamb Soup with Potatoes
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Lamb Stew with Potatoes
Azerbaijan
  -   Parcha Bozbash
Serves
Effort:
Sched:
DoAhead:  
4 main  
***
2-3/4 hr  
Yes
This hearty and flavorful stew is a good way to use up small chunks of lamb or mutton, which 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).



1
1/3
1/2
4
6
1
5
1
2/3
1/3
1/2
1
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#
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)  
PREP   -   (25 min + make Stock and soak Beans (if needed))
  1. Make your LAMB STOCK if it isn't already made.
  2. Soak CHICKPEAS at least 8 hours or overnight in 1 cup of water with 1/2 t Salt (unless using canned or already cooked).
  3. Cut LAMB into cubes about 3/4inch on a side (random sizes are fine). Remove all excess fat.
  4. Chop ONIONS fine.
  5. Peel POTATOES and cut into 3/4 inch cubes. Hold in cold water until needed.
  6. 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 (or Mutton).
  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.
  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 long. 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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