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Meat, Maghreb and Middle East

Lamb bozbash soup

Bozbash is a hearty lamb soup from the Caucasus, simmered with chickpeas, potatoes and quince. This easy recipe serves 4, takes 1 hour 40 minutes, and costs €3.60 per person. The key is browning the lamb well before adding water, so the broth gets real depth.

It's chilly out, so I'm serving you bozbash, this hearty lamb soup from the Caucasus with chickpeas and quince, perfect for dunking bread.

Lamb bozbash soup
Total time
1 h 40
Difficulty
Easy
Cost per person
€3.60
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Bozbash is a rustic, peasant style soup, the kind that warms you up without leaning on heavy spice. The lamb simmers for a long time with onions and turmeric, turning the broth golden with a round, savory taste. Quince adds a tart, almost floral edge that the potatoes soften, while the chickpeas give every spoonful some bite.

This is a recipe for a quiet Sunday, when the pot can simmer away while you do something else. Mon Chou suggests it for fall or winter evenings when you want a single, satisfying dish, served with toasted bread for dipping. Kids used to simple flavors tend to like it too, especially if the quince cooks down soft and sweet.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 700 g

Pantry

  • Canned chickpeasoften in the pantry 400 g
  • Turmericoften in the pantry 1 tsp
  • Dried mintoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 500 g
  • Quince 1
  • Onion 2
  • Tomatoes 2

Bakery

  • Country bread 8 slices

Allergens Gluten

The step by step recipe

  1. Cut the lamb into large cubes and brown it in a pot with the oil and sliced onions.

    Brown the meat in small batches, otherwise it releases water and boils instead of browning.

  2. Add the turmeric, salt and pepper, cover generously with water and let simmer covered. 1 h

    Skim off the foam during the first few minutes, the broth will turn out clearer and finer.

  3. Peel the potatoes and quince, cut them into large chunks, then add them along with the tomato wedges and drained chickpeas.

    If you can't find quince, a tart apple like Granny Smith cut into large dice works just as well.

  4. Keep simmering gently until the potatoes and quince are tender. 25 min

    Add salt only at the end of cooking, the lamb has already given the broth plenty of flavor.

  5. Sprinkle with dried mint and serve in large bowls, with the toasted bread slices.

    Rub the toasted bread with a garlic clove, it scents the soup without overpowering it.

Our tips to get it right

  • Pick a lamb shoulder with some fat on it, it stays tender after an hour of simmering, unlike a leaner cut that tends to dry out.
  • Let the broth reduce slightly uncovered at the end of cooking if you like it more concentrated, just remove the lid for the last ten minutes.
  • Make the soup a day ahead, resting in the fridge lets the lamb and quince flavors blend together even more.

The variations

  • Swap the lamb shoulder for mutton neck or veal shank if you prefer a milder tasting meat.
  • For a vegetarian version, replace the lamb with button mushrooms and extra chickpeas, and use vegetable broth instead of water.
  • For kids, blend part of the broth with the potatoes to thicken it, giving the soup a more familiar texture.

What to serve it with

  • Toasted sourdough rubbed with garlic
  • Plain yogurt on the side
  • Black tea after the meal

Storage

Bozbash keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the bread. Reheat gently on the stovetop, adding a splash of water if the broth has thickened.

Questions about this dish

Can you replace the quince with another fruit?

A tart apple like Granny Smith, cut into large chunks, works well if you can't find quince. It gives a similar tartness, though the flavor is a bit less distinct.

Do you need to soak dried chickpeas before adding them?

No, this recipe uses canned chickpeas, already cooked and ready to use. Just drain them well before adding them to the soup.

Can bozbash be made ahead of time?

Yes, it's actually recommended, the flavor improves after a night in the fridge. Reheat gently the next day, adding a little water if needed.

What cut of lamb works if shoulder isn't available?

Neck or leg cut into chunks also works well, as long as the meat can handle long simmering. Avoid very lean cuts, which tend to toughen up during cooking.

How long does it take to make a lamb bozbash?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lamb bozbash?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb bozbash cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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