This recipe is estimated because I watched my father in law make this once, and from there I wing it every time. I never really know what the actual measurements are, but I know what I am supposed to put in the pot so we usually have the same thing every time and it is always so delicious! Here is my take on my Russian husbands family recipe for Bozbash! My mother and father in law usually buy lamb fro a local farmer, so they lend us some. This is what I use to make Bozbash most times, especially in the Winter months! Nothing like a piping hot bowl of "soup" on a cold Winter day.
Ok, I digress. Read on for the recipe!
INGREDIENTS:
2 tbsp. olive oil
1 lb. lamb chops
1 yellow onion, diced
1 beef broth (24 oz.)
1 water
1/2 can tomato paste
1 can garbanzo beans
salt and pepper to taste
The first thing I do is take some oil and drizzle it on the bottom of the pot, turning the heat up to medium and fry the lamb chops until they are a nice brown on all sides and clearly cooked. I am someone who uses a thermometer faithfully when it comes to meat, so if you are too you can cook it until the lamb reaches about 160 F. Sprinkle with salt and pepper, then dice and add the onions, cooking it until it until the onions are translucent and fragrant. Meanwhile, dice a garlic clove and also add this until fragrant.
By now it should smell scrumptious and will be ready for the beef broth which you can add, then refill with water and dump in as well. I will add the 4 tbsp. of tomato paste (about half a small can), as well as the garbanzo beans, bring this to a boil, and let it simmer for a good 30 minutes. At this point I will add about 1 tbsp. salt and 1 tsp. pepper (or just add it to your taste) and let simmer for 10 more minutes.
There you have it! This is how I make Bozbash, and it is absolutely delicious! Enjoy!
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