Ingredients with Measurements:
- 1 lb lamb shank
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- 1 cup chickpeas, soaked overnight
- 1 cup white beans, soaked overnight
- 4 cups water
- 1 cup dried barberries
- 2 tbsp butter
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, salt, black pepper, cumin, coriander, cinnamon, chickpeas, and white beans.
2. Add 4 cups of water and cook on high pressure for 45 minutes or on low heat for 3-4 hours until the lamb is tender and the beans are cooked through.
3. Once the lamb is cooked, remove it from the pot and shred the meat using two forks.
4. Return the shredded meat to the pot and stir to combine.
5. In a separate pan, melt the butter over medium heat and add the dried barberries. Cook for 2-3 minutes until the barberries are slightly softened.
6. Add the barberries to the pot and stir to combine.
7. Serve hot with bread or rice.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes (pressure cooker) or 3-4 hours (slow cooker)
Temperature:
High pressure (for pressure cooker) or low heat (for slow cooker)
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Lamb shank can be substituted with beef or veal shank.
- Chickpeas and white beans can be substituted with any other type of beans.
- Dried barberries can be substituted with dried cranberries or raisins.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use lamb or beef stew meat instead of shank.
- Add diced carrots and celery to the pot for extra vegetables.
Tips and tricks:
- Soak the chickpeas and white beans overnight to reduce cooking time.
- Use a pressure cooker for faster cooking time.
- Serve with fresh herbs such as parsley or cilantro for added flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with bread or rice on the side.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
Bread or rice.
Troubleshooting advice:
If the beans are not cooked through, add more water and continue cooking until tender.
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 dish that has been enjoyed for centuries.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with bread or rice.
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Region: Iranian