Arzuman-kyufta from lamb. Video

Choose the right meat. Part of a leg of lamb is best for this dish. Choose the part that is not too greasy.

Cut off most of the meat from the bone, leaving a little for the broth to boil. Place it in a saucepan filled with cold water. Peel and finely chop 1 onion and carrot. Heat vegetable oil in a skillet and fry vegetables in it for 4-5 minutes. Add them to the broth. Boil the broth for about an hour, periodically removing the foam that appears.

Cook the rice separately in salted water. It should come out a little undercooked and hold its shape well. Soak the chickpeas in hot water for half an hour to an hour. Scroll the lamb through a meat grinder or chop very finely with a knife. Cut the remaining onion into small cubes, mix it with the meat, add pre-crushed peas and pre-cooked rice, as well as washed and finely chopped greens there. Also break eggs into minced meat, salt and pepper it, mixing all the ingredients thoroughly.

Scroll the dried fruits separately through a meat grinder. Chop and chop the walnuts in a food processor. Shape the minced meat into several large meatballs, each about 3–4 cm in diameter. Add dried fruits and nuts to the center of each.

Remove the lamb bone from the broth, and put meatballs in its place. Season the soup with salt and simmer for at least 20 minutes to cook the meat. Serve soup with Uzbek tortillas or pita bread.