Ingredients:
500g lamb, on the bone, chopped into serving-sized pieces
salt and freshly-ground black pepper to taste
3 tbsp butter
1 medium onion, finely chopped
560ml beef stock
1 medium potato, peeled and cubed
1 small quince, peeled, cored and cubed
60g dried prunes, pitted
120g fresh sour prunes
115g chestnuts, shelled and peeled
100g cooked chickpeas, drained (tinned is fine)
2 tbsp clarified butter
Method:
Season the lamb liberally with salt and pepper. Melt the butter in a large, heavy, pot over medium heat then add the lamb along with the onion and fry until browned, stirring frequently. Now stir in the stock, adjust the seasonings to taste then bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
At this point add the potato, quince, prunes and chestnuts. Return the contents of the pan to a simmer, cover and cook for 20 minutes before stirring in the chickpeas. Continue cooking for a further 15 minutes (or until done) then add the clarified butter.
As soon as the butter has melted ladle the soup into warmed bowls, garnished with crumbled dried mint, if desired.
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