How to make bozbach from lamb

Soup Bozbash got its name from the word “bozba”, which in Azerbaijani means “gray head”. This refers to the head of a ram, because according to the classic recipe, bozbash is prepared from lamb.





Prepare fragrant and brewy soup It is much quicker and easier if you have a gourm on hand. This is the name of meat preparation made from boiled, and then roasted in ghee, which can be used to prepare many dishes of Azerbaijani cuisine.

The composition of the ingredients of the soup can include chickpeas, or, as it is also called, ram peas. The set of vegetables can vary depending on the region and time of year. Along with potatoes and onions in bozbash add carrots, sweet peppers, apples, alicia, tomatoes, pods of beans.





But this is by tradition, and today (do not judge strictly) many brew this soup from what is at hand. Mutton is replaced with beef, chickpeas with peas, and fresh tomatoes with ready-made sauce, which, however, does not make bozbash less tasty.

Bozbash of mutton Ingredients

• 1kg fatty lamb
• 1 large bulb
• 1 kg of potatoes
• roaster
• tomato paste
• salt and pepper
• cilantro

Preparation

1. Cut the lamb into pieces of medium size, decoction, but not until ready, add salt at the end.
   
   
   
2. Put out the meat, peel off the broth.
   
   
   
3. Put on the fire a pot with a thick bottom or a duckling. Put meat and ghee in it.
4. After 5 minutes, add the chopped onions.
5. Roast the meat with onions, then add the tomato and spices.
   
   
   
6. When the onions are roasted and become transparent, add the potatoes cut along 4 parts and the broth left from cooking meat.
   
   
   
7. Cook everything until the potatoes are ready.
   
   
   
8. Before serving, sprinkle chopped greens with cilantro and dill.
9. Now you know, How to make bozbach. Bon appetit!

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