Ingredients with Measurements:
- 1 lb lamb shank
- 1 cup dried white beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, peeled and chopped
- 2 tomatoes, chopped
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
- 2 tablespoons vegetable oil
Special equipment needed:
- Large pot with lid
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the beans and soak them in water overnight.
2. In a large pot, heat the vegetable oil over medium heat. Add the lamb shank and brown on all sides.
3. Add the chopped onion and garlic to the pot and cook until softened.
4. Add the chopped tomatoes, turmeric, cumin, salt, and black pepper to the pot and stir to combine.
5. Drain the soaked beans and add them to the pot.
6. Add 6 cups of water to the pot and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the lamb and beans are tender.
8. Remove the lamb shank from the pot and shred the meat. Discard the bones and return the shredded meat to the pot.
9. Use an immersion blender to blend the soup to a smooth consistency (optional).
10. Add the chopped potatoes to the pot and simmer for an additional 30 minutes, or until the potatoes are tender.
11. Serve hot with bread.
- Time:
Preparation time: 10 minutes (plus overnight soaking time for the beans)
- Cooking time: 3-4 hours
5. Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 32g
- Protein: 28g
- Fiber: 8g
Substitutions for ingredients:
- You can use any type of dried beans in place of white beans.
- You can use beef or chicken instead of lamb.
Variations:
- You can add other vegetables such as carrots or celery to the pot.
- You can add herbs such as parsley or cilantro for extra flavor.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Use an immersion blender to blend the soup to a smooth consistency.
- Serve with bread for a complete meal.
Storage instructions:
- Store 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 individual bowls with a sprig of parsley on top.
Garnishes:
- Sprinkle with chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve with bread and a side salad.
Suggested side dishes:
- Salad with tomatoes and cucumbers
- Bread or pita
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Abgoosht is a traditional Persian dish that has been around for centuries.
Flavor profiles:
- Savory, earthy, and slightly spicy.
Serving suggestions:
- Serve hot with bread for a complete meal.
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Region: Iranian