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Bozbash with lamb and peas

Bozbash with Lamb and Peas

A nourishing soup with a fantastic range of flavors. Bozbash is a traditional Armenian lamb soup, and its recipe comes in many versions — regional as well as seasonal. It's much loved in Azerbaijan and beyond as well. Every version features lamb, but the other ingredients can vary, right down to the size of the meat chunks in each bowl. There are winter bozbash, summer bozbash, and everything in between. Sometimes rice stands in for the peas, or other vegetables and fruit are added. Let's make the most traditional version of this soup — the one with peas.

Namira

Recipe author

Composition / ingredients

Servings:

Lamb (fatty brisket)

200

Potatoes

200

Peas

100

Onion

Apples

100

Prunes (pitted)

Ghee

Tomato paste

Water

White wine vinegar

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 4 g

Fats 20 % 3 g

Carbohydrates 53 % 8 g

65 kcal

GI: 100 / 0 / 0

Cooking method

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The peas for bozbash need to be soaked in water ahead of time so they soften — do this at least 10 to 12 hours before you start cooking. Rinse the lamb and cut it into chunks. Put the meat in a pot and cook for about an hour and a half. Lift out the meat, add the peas to the broth, and let them cook. Meanwhile, transfer the lamb to a skillet with melted ghee, add the chopped onion and the tomato paste, and fry, stirring. Season the mixture with salt and pepper. Pour the contents of the skillet into the broth and keep simmering. About 10 minutes before it's done, add the diced potatoes, apples, and prunes. Core the apples and cut them into wedges first. When the bozbash is nearly ready, stir in a splash of wine vinegar. That's it — your bozbash is ready to serve. Enjoy!