lamb 250 grams
Water 6 cups
potatoes 2 pieces
onion 1 piece
wheat flour 1 h. a spoon
melted butter 1 st. a spoon
apples 1 piece
quince 1 piece
dill 1/2 beam
parsley 1/2 beam
ground black pepper 1 pinch
salt to taste
Mutton washed, cut into pieces of 35-40 g
Cover with cold water and cook until soft, periodically removing the foam.
Broth strain, and meat and finely chopped onion fried in butter, then.
Add the flour and continue roasting until then, until the flour will not get dark brown color.
Fried onions with flour and meat pour filtered broth.
put peeled and diced potatoes, salt and pepper.
Add the peeled and the core, cut into slices of quince and cook until half quince.
After that, add the peeled from the core and cut into slices of apple, chopped herbs and cook bozbash over low heat until tender.