Ingredients with Measurements:
- 1 lb lamb shank
- 1 cup dried lentils
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot with lid
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, combine the lamb shank, lentils, onion, garlic, tomato paste, turmeric, cumin, coriander, salt, black pepper, and water.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
3. Simmer the soup for 2-3 hours, or until the lamb is tender and falling off the bone.
4. Remove the lamb shank from the pot and use a fork to shred the meat. Discard the bones and return the meat to the pot.
5. If desired, use an immersion blender to blend the soup until smooth.
6. Stir in the chopped parsley, cilantro, and mint.
7. Serve the soup hot, garnished with lemon wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 35g
- Protein: 30g
Substitutions for ingredients:
- Beef shank can be used instead of lamb shank.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add chopped potatoes or carrots to the soup for extra vegetables.
- Use chickpeas instead of lentils for a different flavor and texture.
- Add a dollop of yogurt on top of the soup for a creamy finish.
Tips and tricks:
- Skim off any foam that rises to the surface of the soup while cooking.
- For a thicker soup, use an immersion blender to blend some of the lentils and vegetables.
- Serve the soup with crusty bread for dipping.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a lemon wedge on the side.
- Garnish the soup with a sprig of fresh herbs.
Garnishes:
- Lemon wedges
- Fresh herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Abgoosht is a traditional Persian soup that has been enjoyed for centuries.
Flavor profiles:
- Savory, earthy, and herbaceous.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Iranian