Bozbash

500 g on the lamb

1 glass split peas

500 g Potato

2 apple

2 onions

2 Art. l. on the tomato puree and oil

The washed lamb chop or cut into pieces weighing 30-40 g, put in a saucepan, cover with water so that it only covered the lamb, season with salt and cover the pan with a lid and cook over low heat, removing the foam.

In a separate pan and put to boil moved washed peas, bay it 2-3 cups of cold water. Boil the peas must be simmered. After about 1 - 1 1/2 hours per shift peas cooked lamb pieces, separating all the little bones. Then add the strained broth, chopped, toasted in butter onions, sliced potatoes and apples, tomato puree, salt, pepper, and covered with a lid and simmer for 20-25 minutes.

Serve sprinkled with bozbash chopped parsley