Lamb Bozbash
Description
I don't know about others, but personally, Caucasian cuisine is one of my favorites because only here do ingredients blend so perfectly, and only here are fragrant spices and seasonings used so abundantly. This recipe for lamb bozbash is no exception, as it represents a flavor that even the most demanding gourmets will enjoy. However, I should warn you right away—this soup is quite filling, so you can confidently serve it not only as a first course but also as a main dish. The ingredients aren't particularly complicated; the main thing is to choose fresh, high-quality lamb and, of course, carefully follow my lamb bozbash recipe with photos. Serve the soup hot.
Instructions
- 1
Step 1
First of all, we need to soak the chickpeas in cold water overnight, then in the morning drain the water and boil the chickpeas until fully cooked.
- 2
Step 2
We wash the lamb ribs under cold water, place them in a saucepan, cover with a lid, and simmer over low heat until fully cooked, until the meat separates easily from the bone. Remember to stir occasionally.
- 3
Step 3
Meanwhile, let's prepare the stuffing. Pass the lamb and veal meat through a meat grinder together with 2 onions.
- 4
Step 4
Salt and pepper to taste, add one beaten egg.
- 5
Step 5
Add the previously rinsed rice.
- 6
Step 6
Now thoroughly mix and beat the minced meat.
- 7
Step 7
Wet your hands with cold water and start shaping the meatballs, placing one dried plum in the center of each meatball.
- 8
Step 8
Pour 2 liters of cold water into a saucepan, add salt, and cook the meatballs in it until the rice is done. Then remove the meatballs, and strain the broth.
- 9
Step 9
Next, we add melted butter and diced onion to the cooked ribs. Fry the onion until it becomes translucent.
- 10
Step 10
Saffron is poured with a shot glass of boiling water and left to steep for 10 minutes. Peel the potatoes and cut them into small slices.
- 11
Step 11
Now transfer the boiled chickpeas, saffron-infused water, and sliced potatoes to the ribs.
- 12
Step 12
Pour the strained broth from the meatballs.
- 13
Step 13
Place the meatballs into the pot, season with salt and pepper, and simmer the soup over low heat for 15 minutes. Serve the ready bozbash sprinkled with dried mint.