Lamb Bozbash

Ingredients

Lamb 500g

Peas 1 cup

Potatoes 400g

Apples 2

Onions 2

Tomatoes in their own juice 300g

Carrot 1

Bell pepper 1

Garlic 5 cloves

Herbs to taste

Salt

Pepper

Rinse the lamb and cut into large pieces. Place in a saucepan with enough water to cover the meat. Cook over low heat, skimming off any foam. First, cover the peas with water and let them sit for 2 hours. Cook them in a separate saucepan (3 cups of water) over low heat for 1 hour. Remove the bones from the cooked meat, strain the broth, and add the meat and broth to the peas.

 Fry finely chopped onions and carrots in vegetable oil until lightly golden, then add tomatoes and thinly sliced peppers, and simmer over low heat for another 5 minutes. Add the fried onions to the meat and peas.

Cut the potatoes and apples into small cubes, add them to the pan, season with salt and pepper to taste, and cook, stirring occasionally. A few minutes before the potatoes are done, add finely chopped garlic. Add the herbs at the very end, when the bozbash is ready, cover with a lid, and let it simmer for 30 minutes.

Enjoy!