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
- 4 cups water
- 1 cup chickpeas, cooked
- 1 cup kidney beans, cooked
- 1 cup pinto beans, cooked
- 1 cup chopped dates
Special Equipment Needed:
- Large pot with lid
- Immersion blender (optional)
Step-by-Step Instructions:
1. In a large pot, add the lamb shank, onion, garlic, turmeric, cumin, coriander, salt, and black pepper.
2. Pour in the water and bring to a boil. Reduce heat to low and let simmer for 2 hours, or until the lamb is tender and falling off the bone.
3. Remove the lamb shank from the pot and set aside to cool.
4. Using an immersion blender, blend the remaining ingredients in the pot until smooth.
5. Add the cooked chickpeas, kidney beans, pinto beans, and chopped dates to the pot and stir to combine.
6. Once the lamb shank has cooled, remove the meat from the bone and shred it into small pieces. Add the shredded lamb back into the pot.
7. Let the abgoosht simmer for an additional 30 minutes, or until the dates have softened and the flavors have melded together.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 430
Fat: 8g
Carbohydrates: 62g
Protein: 31g
Fiber: 16g
Sugar: 27g
Substitutions for ingredients:
- Lamb shank can be substituted with beef shank or beef chuck roast.
- Chickpeas, kidney beans, and pinto beans can be substituted with any combination of beans you prefer.
- Dates can be substituted with raisins or dried apricots.
Variations:
- Add diced potatoes or carrots to the abgoosht for extra vegetables.
- Use lamb or beef broth instead of water for a richer flavor.
- Add a dollop of plain yogurt on top of each serving for a creamy finish.
Tips and Tricks:
- For a smoother texture, use an immersion blender to blend the ingredients in the pot.
- If the abgoosht is too thick, add more water or broth until desired consistency is reached.
- To save time, use canned beans instead of cooking them from scratch.
Storage Instructions:
Store leftover abgoosht in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat abgoosht in a pot on the stove over low heat until heated through.
Presentation Ideas:
Serve abgoosht in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Sprinkle chopped fresh cilantro or parsley on top of each serving.
Pairings:
Serve abgoosht with warm bread or rice.
Suggested Side Dishes:
Serve abgoosht with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the abgoosht is too thick, add more water or broth until desired consistency is reached.
- If the abgoosht is too thin, let it simmer for a longer period of time to thicken.
Food Safety Advice:
- Make sure to cook the lamb or beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover abgoosht in the refrigerator within 2 hours of cooking.
Food History:
Abgoosht is a traditional Persian dish that has been enjoyed for centuries. It is typically made with lamb or beef and a variety of beans and vegetables.
Flavor Profiles:
Abgoosht has a savory and slightly sweet flavor from the lamb, spices, and dates.
Serving Suggestions:
Serve abgoosht as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian