Ingredients with Measurements:
- 1 pound lamb shank
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon coriander
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 4 cups water
- 2 cups chickpeas
- 2 cups potatoes, peeled and chopped
- 2 cups carrots, peeled and chopped
- 1 cup dried lime
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
Special equipment needed:
- Large pot with lid
- Immersion blender or food processor
Step-by-step instructions:
1. In a large pot, add the lamb shank, onion, garlic, turmeric, cumin, salt, black pepper, cinnamon, cardamom, coriander, nutmeg, and cloves. Pour in the water and bring to a boil.
2. Reduce the heat to low and simmer for 2 hours, or until the lamb is tender.
3. Remove the lamb from the pot and set aside to cool.
4. Add the chickpeas, potatoes, carrots, and dried lime to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the vegetables are tender.
5. Remove the dried lime from the pot and discard.
6. Using an immersion blender or food processor, blend the vegetables and broth until smooth.
7. Shred the lamb and add it back to the pot. Simmer for an additional 10 minutes.
8. Stir in the parsley and cilantro.
9. Serve hot with bread.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 45g
Protein: 25g
Fiber: 12g
Substitutions for ingredients:
- Lamb shank can be substituted with beef or chicken.
- Dried lime can be substituted with lemon juice or zest.
- Chickpeas can be substituted with white beans or lentils.
Variations:
- Add diced tomatoes for a tangy flavor.
- Use different spices for a different flavor profile.
- Add spinach or kale for added nutrition.
Tips and tricks:
- Use a pressure cooker to reduce cooking time.
- Serve with yogurt or sour cream for added creaminess.
- Add more water if the soup is too thick.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Sprinkle with paprika or cumin.
Pairings:
Serve with bread or rice.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the lamb is tough, simmer for an additional 30 minutes.
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.
Food history:
Abgoosht is a traditional Persian soup that has been enjoyed for centuries.
Flavor profiles:
Savory, spicy, and slightly tangy.
Serving suggestions:
Serve hot with bread.
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Region: Iranian