Ingredients:
450g lean, boneless, lamb cut into 3cm cubes
100g dried chickpeas
salt, and freshly-ground black pepper, to taste
3 tbsp butter
1 medium onion, finely chopped
1l beef stock
1 medium potato, peeled and cubed
1 small quince peeled, cored, and cubed
75g prunes, pitted
140g fresh, sour, prunes
115g chestnuts, shelled & peeled
2 tbsp clarified butter
Method:
Pick over the chickpeas then place in a bowl and cover with plenty of water. Set aside to soak over night. The following day drain the chickpeas and set aside.
Season the lamb generously with salt and freshly-ground black pepper. Melt the butter in a large heavy-based pot over moderate heat. Once bubbling add the lamb and onion and fry, stirring frequently, until well browned (about 12 minutes). Add the stock and soaked chickpeas and adjust the seasonings. Bring to a boil then reduce to a simmer, cover and cook for about 30 minutes. Now add the potato, quince, prunes and chestnuts.
Return the pan to a simmer, cover and cook for 50 minutes before stirring in the clarified butter. Allow this to melt into the soup then ladle into warmed soup bowls.
Serve accompanied with chopped red onion and ground sumac on the side.
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