Winter bozbash
2 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories312.5kcal
Proteins16.7grams
Fats16grams
Carbohydrates27.5grams
Lamb
125
g
Dried peas
50
g
Potato
100
g
Dried apricots
10
g
Onion
25
g
Tomato puree
15
ml
Salt
to taste
Ground red pepper
to taste
Dried herbs (mixed greens)
to taste
1
Boil broth from lamb brisket cut into pieces weighing 30-40 grams until ready.
- Lamb: 125 g
2
Strain the prepared broth.
3
Place the sorted and washed peas in a separate pot, cover with cold water, and cook on low heat until done.
- Dried peas: 50 g
4
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.
- Lamb: 125 g
- Dried peas: 50 g
- Potato: 100 g
- Dried apricots: 10 g
- Onion: 25 g
- Tomato puree: 15 ml
- Salt: to taste
- Ground red pepper: to taste
- Dried herbs (mixed greens): to taste
