Ingredients with Measurements:
- 1 lb lamb shank
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried chickpeas, soaked overnight
- 4 cups water
- 1 potato, peeled and chopped
- 1 tomato, chopped
- 1 tbsp tomato paste
- 1 tbsp dried mint
- 1 tbsp lemon juice
Special equipment needed:
- Pressure cooker or slow cooker
Step-by-step instructions:
1. In a pressure cooker or slow cooker, add the lamb shank, onion, garlic, turmeric, cumin, coriander, salt, and black pepper.
2. Add the soaked chickpeas and water to the pressure cooker or slow cooker.
3. Cook on high pressure for 45 minutes or on low heat for 6-8 hours.
4. Remove the lamb shank from the pressure cooker or slow cooker and shred the meat.
5. Add the shredded lamb back into the soup.
6. Add the chopped potato, tomato, tomato paste, and dried mint to the soup.
7. Cook on high pressure for 10 minutes or on low heat for 30 minutes.
8. Add lemon juice to the soup and stir well.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes (pressure cooker) or 6-8 hours (slow cooker)
Temperature:
High pressure (for pressure cooker) or low heat (for slow cooker)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 30g
Protein: 30g
Fiber: 8g
Substitutions for ingredients:
- Lamb shank can be substituted with beef shank or chicken thighs.
- Dried chickpeas can be substituted with canned chickpeas.
Variations:
- Add other vegetables such as carrots or celery.
- Use different spices such as cinnamon or cardamom.
- Add noodles or rice to make it a heartier soup.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Shred the lamb shank after cooking to make it easier to eat.
- Add more water if the soup is too thick.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove or in the microwave until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of dried mint on top.
Garnishes:
Garnish with fresh mint leaves or a dollop of yogurt.
Pairings:
Serve with bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, cook for longer or add more vegetables.
Food safety advice:
- Make sure the lamb shank is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Abgoosht is a traditional Persian dish that has been around for centuries. It was originally made with lamb or beef and vegetables and was cooked in a clay pot.
Flavor profiles:
Abgoosht soup is savory and hearty with a hint of sweetness from the tomato paste and a tangy flavor from the lemon juice.
Serving suggestions:
Serve the soup with a side of bread or crackers for dipping.
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Region: Iranian