Bosbosh in a pot
Description
This recipe won't take much time. Bozbash in a pot is incredibly delicious! And it's very simple and quick to prepare—just don't forget to soak the chickpeas overnight. Start cooking bozbash about two hours before lunch, because the lamb needs to be stewed longer so that it melts in your mouth! Cut the lamb into pieces and place it in the pot, along with the soaked chickpeas and all the vegetables listed in the recipe. I also added a little bit of hot pepper to the pot, but just a small amount. Season with salt to taste. Add one tablespoon of clarified butter to each pot—it will taste better, but if you don't have it, regular butter will do. Pour in enough water, then place in the oven for about an hour and a half. When the aroma makes your mouth water, it's ready. Bozbash in a pot is done! Sprinkle with fresh herbs on top. Serve hot.
Instructions
- 1
Step 1
Soak the chickpeas overnight.
- 2
Step 2
Wash and cut the lamb into pieces
- 3
Step 3
Chop the onion
- 4
Step 4
Cut the carrot into small pieces
- 5
Step 5
Slice the pepper into half-rings
- 6
Step 6
Chop the tomatoes finely
- 7
Step 7
Cut the potatoes into random pieces
- 8
Step 8
Put everything in a casserole dish, add ghee, salt, pour in water, and place in the oven.