Lamb Soup Chestnuts Recipe
Lamb Soup Chestnuts Recipe is delicious, tasteful and yammi dish. Lamb Soup Chestnuts Recipe can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Lamb Soup Chestnuts Recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.
Yield: 6 people
Calories: 156kcal
Materials
- 1 lb boneless lamb cut in 1 Lean cubes
- 1 salt To Taste
- 1 black pepper Freshly Ground to taste
- 3 T 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 pitted prunes or Dried
- 1 c fresh sour prunes
- 1/4 lb chestnuts shelled peeled
- 2/3 c chick-peas drained Canned rinsed
- 2 T clarified butter
Instructions
- 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.