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 barley
- 1 cup mushrooms, sliced
- 4 cups water
Special equipment needed:
- Dutch oven or heavy-bottomed pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a Dutch oven or heavy-bottomed pot, brown the lamb shank on all sides over medium-high heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the turmeric, cumin, coriander, salt, and black pepper to the pot and stir to coat the lamb and onion in the spices.
4. Add the barley and mushrooms to the pot and stir to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and cover the pot. Simmer for 2-3 hours, or until the lamb is tender and falling off the bone.
7. Remove the lamb shank from the pot and shred the meat with a fork. Discard the bones and return the shredded meat to the pot.
8. If desired, use an immersion blender to blend the mixture until it is smooth and creamy.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 27g
Protein: 32g
Substitutions for ingredients:
- Beef shank can be used instead of lamb shank.
- Pearl barley can be used instead of regular barley.
- Button mushrooms can be used instead of sliced mushrooms.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use different spices, such as cinnamon or paprika, to change the flavor profile.
- Add chopped tomatoes to the pot for a brighter, tangier taste.
Tips and tricks:
- To make this recipe even creamier, add a dollop of sour cream or Greek yogurt to each bowl before serving.
- This recipe can be made in a slow cooker for even easier preparation.
- If the mixture is too thick, add more water or broth to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the abgoosht in a pot over medium heat until warmed through.
Presentation ideas:
Serve the abgoosht in individual bowls, garnished with fresh herbs or a sprinkle of paprika.
Garnishes:
Fresh herbs, such as parsley or cilantro, can be used as a garnish.
Pairings:
This dish pairs well with a side of bread or rice.
Suggested side dishes:
- Persian-style rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the barley is not cooked through, add more water or broth and continue simmering until tender.
- If the mixture is too thin, simmer uncovered for a few minutes to thicken it up.
Food safety advice:
- Make sure the lamb shank is fully cooked before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Abgoosht is a traditional Persian dish that has been enjoyed for centuries. It is often made with lamb or beef and can include a variety of vegetables and grains.
Flavor profiles:
This dish has a rich, savory flavor with hints of spice and earthiness from the barley and mushrooms.
Serving suggestions:
Serve this dish with a side of bread or rice and a fresh salad for a complete meal.
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Region: Iranian