1 lb Boneless lean lamb

-cut in 1" cubes Salt to taste Freshly ground black pepper -to taste 3 tb Butter

1 md Onion, finely chopped

4 c Beef broth

1 md Potato, peeled and cubed

1 sm Quince

-peeled, cored, and cubed 1/2 c Dried pitted prunes

-OR 1 c Fresh sour prunes

1/4 lb Chestnuts, shelled & peeled

2/3 c Canned chick-peas *

-drained & rinsed 2 tb Clarified butter

Season the lamb with salt and pepper. In a heavy pot, melt the 3 tb. butter over moderate heat. Add the lamb and onion, saute until browned, stirring frequently. Add the broth. Add salt as needed, cover, and simmer for 1/2 hour. Add the potato, quince, prunes, and chestnuts. Cover and simmer for 1/2 hour. Add the chick-peas and simmer, covered, 20 minutes.

Stir in the clarified butter and allow to melt before serving the soup. Note: 1/4 tsp. ginger or a pinch of powdered saffron dissolved in 2 tb. warm water may be added with the chick-peas, and the soup served sprinkled with 1 ts. crushed dried mint, accompanied by chopped onion and sumakh on the side. In the Caucasus, ground kyurdyuk is normally used instead of the clarified butter, and dried chick-peas* rather than canned ones. The dried chick-peas are soaked for 4-6 hours, drained, & added at the beginning with the broth. Note: Sumakh aka sumac, a spice mixture is to be found in the USA at Mid-Eastern markets.