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Bozbashi

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Ingredients Edit

Directions Edit

  1. Wash and cut the mutton into 20 to 40 g pieces.
  2. Add water to cover the kettle with a lid and simmer.
  3. Pick and wash the peas, add 2 or 3 cupful of cold water and bring to boil.
  4. Cook over low heat for 1 to 1½ hours.
  5. Bone the mutton.
  6. Add the peas to the meat.
  7. Strain and add the mutton broth, the finely sliced onion sauteed in butter, the potatoes and apples cut into chunks and the tomato puree.
  8. salt and pepper to taste.
  9. Cover and simmer for 20 to 25 minutes.
  10. Serve sprinkled with the chopped parsley.

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