Bozbash Sisian

Cut the washed lamb brisket into pieces weighing 50-60 grams, place in a pot, cover with water, and boil until half-cooked, periodically skimming off the foam.

Strain the broth; place the meat in a pot with heated fat, add chopped and sautéed onion with tomato puree, roasted flour, and continue frying the ingredients while stirring until the meat is cooked.

After that, pour in the broth, add peeled diced potatoes, washed sour plums, salt, pepper, herbs and cook until the potatoes are done.