*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ethnic                           Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Boneless lean lamb
                         -cut in 1 cubes
                         Salt to taste
                         Freshly ground black pepper
                         -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, and cubed
      1/2   c            Dried pitted prunes
    1       c            Fresh sour prunes
      1/4   lb           Chestnuts, shelled & peeled
      2/3   c            Canned chick-peas *
                         -drained & rinsed
    2       tb           Clarified butter
   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. Note: Sumakh aka sumac, a spice
   mixture is to be found in the USA at Mid-Eastern markets.
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