---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Lamb/mutton, Ayzeri
       Yield: 4 servings
       1 lb Boneless lean lamb
            ; cut in 1 cubes
            Salt; to taste
            Pepper, black; 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/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 Ghi
   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; season to taste with salt.
   Cover; simmer 30 minutes.
   Add the potato, quince, prunes, and chestnuts.  Cover;
   simmer 20 minutes. Add the chick-peas and simmer,
   covered, about 15 minutes or until done. Stir in the
   clarified butter and allow to melt before serving 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 several hours, drained, and
   added at the beginning with the broth.
   Personal note:  I've found sumakh (labelled as sumac,
   a spice mixture) at Middle Eastern groceries.
   The author describes this soup as an “outstanding”
   Azerbaidzhani soup.
   From “Cooking from the Caucasus” by Sonia Uvezian.
   New York: Harcourt Brace Jovanovich, 1978.  Pp. 52-53.
   ISBN 0-15-622594-8.  Posted by Cathy Harned.
   Submitted By SAM WARING
   <SAM.WARING@382-91-12.IMA.INFOMAIL.COM>  On   WED, 01
   NOV 1995 134731 GMT