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 cup chickpeas, soaked overnight
- 2 potatoes, peeled and cubed
- 4 cups water
- 1 tbsp tomato paste
- 1 tbsp vegetable oil
Special equipment needed:
- Pressure cooker or Dutch oven
Step-by-step instructions:
1. In a pressure cooker or Dutch oven, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the lamb shank and brown on all sides.
4. Add the turmeric, cumin, coriander, salt, and black pepper and stir to coat the lamb.
5. Add the chickpeas, potatoes, water, and tomato paste.
6. If using a pressure cooker, close the lid and cook on high pressure for 45 minutes. If using a Dutch oven, cover and simmer for 2-3 hours, or until the lamb is tender.
7. Once the lamb is tender, remove it from the pot and shred the meat.
8. Return the shredded meat to the pot and stir to combine.
9. Serve hot with bread or rice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes (pressure cooker) or 2-3 hours (Dutch oven)
Temperature:
Pressure cooker: High pressure
Dutch oven: Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 380
Fat: 11g
Carbohydrates: 36g
Protein: 33g
Substitutions for ingredients:
- Lamb shank can be substituted with beef or chicken.
- Chickpeas can be substituted with kidney beans or black beans.
- Potatoes can be substituted with sweet potatoes or butternut squash.
Variations:
- Add chopped carrots or celery for extra flavor and nutrition.
- Use lamb or beef broth instead of water for a richer flavor.
- Add a can of diced tomatoes for a more tomato-based flavor.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Brown the lamb shank before cooking to enhance the flavor.
- Use a pressure cooker for faster cooking time.
- Serve with bread or rice to soak up the flavorful broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with bread or rice on the side.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Persian rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the broth is too thin, simmer the abgoosht uncovered for a few minutes to reduce the liquid.
- If the lamb is tough, cook for an additional 30 minutes.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Abgoosht is a traditional Persian dish that has been around for centuries. It was originally made with lamb or beef and was a staple food for nomadic tribes.
Flavor profiles:
Abgoosht has a savory and slightly tangy flavor from the tomato paste and spices. The lamb and chickpeas add a rich and hearty flavor to the dish.
Serving suggestions:
Serve hot with bread or rice.
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Region: Iranian