Bozbash in armenian

Cut or chop the washed lamb into pieces weighing 30-40 g, put in a saucepan, pour water so that it only covers the lamb, salt and, covering the saucepan with a lid, cook on a low heat, removing the foam. Put in a separate saucepan to cook chopped and washed peas over low heat, pour it with 2-3 glasses of cold water. After about 1 -
1. 5 hours in the peas, transfer the cooked pieces of lamb, separating all the small bones. After that add strained broth, finely chopped fried onions, chopped potatoes and apples, tomato puree, salt, pepper. Cover, simmer for 20 - 25 minutes. Bozbash is served sprinkled with finely chopped parsley greens.