Ingredients with Measurements:
- 1 lb lamb shank
- 1 cup split peas
- 2 onions, chopped
- 2 potatoes, peeled and chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups water
- 2 tbsp vegetable oil
Special equipment needed:
- Pressure cooker or Dutch oven
Step-by-step instructions:
1. Rinse the lamb shank and pat it dry with paper towels. Cut it into 2-inch pieces.
2. In a pressure cooker or Dutch oven, heat the vegetable oil over medium heat.
3. Add the chopped onions and garlic and sauté until the onions are translucent.
4. Add the lamb pieces and sauté until they are browned on all sides.
5. Add the chopped tomatoes, turmeric, cumin, salt, and black pepper. Stir to combine.
6. Add the split peas and potatoes to the pot.
7. Pour in the water and stir to combine.
8. If using a pressure cooker, close the lid and cook on high pressure for 45 minutes. If using a Dutch oven, cover with a lid and simmer for 2-3 hours, or until the lamb is tender and the split peas are cooked through.
9. Once the abgoosht is cooked, remove the lamb pieces from the pot and shred them with a fork.
10. Use an immersion blender or transfer the contents of the pot to a blender and blend until smooth.
11. Return the shredded lamb to the pot and stir to combine.
12. Serve hot with bread.
Time:
Preparation time: 20 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: 350
Fat: 12g
Carbohydrates: 32g
Protein: 28g
Sodium: 650mg
Fiber: 10g
Sugar: 6g
Substitutions for ingredients:
- Lamb shank can be substituted with beef or chicken.
- Split peas can be substituted with chickpeas or lentils.
- Potatoes can be substituted with sweet potatoes or carrots.
Variations:
- Add chopped fresh herbs such as parsley or cilantro for extra flavor.
- Add a can of chickpeas or kidney beans for extra protein.
- Add diced butternut squash or pumpkin for a sweet and savory twist.
Tips and tricks:
- If using a pressure cooker, make sure to release the pressure before opening the lid.
- Use a blender or immersion blender to achieve a smooth consistency.
- Serve with bread for dipping.
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 a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with bread or rice.
Suggested side dishes:
- Salad with cucumber and tomato
- Roasted vegetables
- Grilled eggplant
Troubleshooting advice:
- If the abgoosht is too thick, add more water or broth to thin it out.
- If the abgoosht is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the lamb and split peas thoroughly to avoid foodborne illness.
- Store leftovers in the refrigerator and reheat to 165°F before consuming.
Food history:
Abgoosht is a traditional Persian dish that has been enjoyed for centuries. It is typically made with lamb or beef and split peas, and is often served with bread for dipping.
Flavor profiles:
Savory, earthy, and slightly sweet.
Serving suggestions:
Serve hot with bread for dipping.
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Region: Iranian