Winter bozbash

Boil broth from lamb brisket cut into pieces weighing 30-40 grams until ready.

Strain the prepared broth.

Place the sorted and washed peas in a separate pot, cover with cold water, and cook on low heat until done.

In a pot with cooked peas, add pieces of boiled lamb, strained broth, sautéed finely chopped onion and tomato puree, coarsely chopped potatoes, dried apricots, dried herbs, salt, pepper and cover the pot with a lid to cook for 10-15 minutes.