Ingredients with Measurements:
- 1 lb lamb shank
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 eggplant, peeled and diced
- 2 potatoes, peeled and diced
- 1 tomato, diced
- 1 tbsp tomato paste
- 1 tbsp dried mint
- 1 tbsp lemon juice
- 2 cups water
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, salt, and black pepper. Pour in 2 cups of water and bring to a boil.
2. Reduce heat to low, cover the pot, and let it simmer for 1 hour.
3. Remove the lamb shank from the pot and set it aside to cool.
4. Add the chickpeas, eggplant, potatoes, tomato, tomato paste, dried mint, lemon juice, and 2 cups of water to the pot. Stir well.
5. Bring the mixture to a boil, then reduce heat to low and let it simmer for 30 minutes.
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 and stir well.
7. Using an immersion blender, blend the mixture until it becomes a thick soup. If you don't have an immersion blender, you can use a regular blender in batches.
8. Taste and adjust seasoning as needed.
9. Serve hot with bread.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Protein: 25g
Carbohydrates: 35g
Fiber: 9g
Sodium: 800mg
Substitutions for ingredients:
- Lamb shank can be substituted with beef or chicken.
- Chickpeas can be substituted with white beans or kidney beans.
- Eggplant can be substituted with zucchini or squash.
- Potatoes can be substituted with sweet potatoes or turnips.
- Tomato paste can be substituted with tomato sauce.
Variations:
- Add more vegetables such as carrots, celery, or bell peppers.
- Use different spices such as cinnamon, coriander, or paprika.
- Add a dollop of yogurt on top before serving.
Tips and tricks:
- To make the soup thicker, blend it for longer or add more vegetables.
- To make the soup thinner, add more water.
- If you don't have an immersion blender, let the soup cool before blending it in a regular blender.
- Use a fork to shred the lamb meat into small pieces.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a slice of bread on the side.
Garnishes:
Garnish the soup with fresh herbs such as parsley or cilantro.
Pairings:
Serve the soup with a side salad or roasted vegetables.
Suggested side dishes:
- Bread
- Salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, blend it for longer or add more vegetables.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food history:
Abgoosht is a traditional Persian dish that has been around for centuries. It is often made with lamb or beef and is known for its hearty and comforting flavors.
Flavor profiles:
Abgoosht with Eggplant is a savory and slightly sweet soup with hints of cumin and turmeric. The lamb adds a rich and meaty flavor, while the eggplant and chickpeas add a creamy texture.
Serving suggestions:
Serve Abgoosht with Eggplant as a main course for lunch or dinner. It is perfect for cold winter days and pairs well with a slice of bread.
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Region: Iranian