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
- 1/2 cup dried lentils
- 2 turnips, peeled and chopped
- 6 cups water
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, brown the lamb shank over medium-high heat until browned on all sides. Remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the turmeric, cumin, coriander, salt, and black pepper to the pot and stir to combine.
4. Add the lamb shank back to the pot along with the lentils, turnips, and water.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the abgoosht for 2-3 hours, or until the lamb is tender and falling off the bone.
7. Remove the lamb shank from the pot and shred the meat with a fork. Discard the bones and return the meat to the pot.
8. Using an immersion blender, blend the abgoosht until it reaches your desired consistency. Alternatively, you can mash the lentils and turnips with a potato masher or fork.
9. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 24g
Protein: 24g
Fiber: 8g
Substitutions for ingredients:
- You can use beef shank or beef stew meat instead of lamb shank.
- If you don't have dried lentils, you can use canned lentils instead.
- You can use any root vegetables you like in place of turnips, such as carrots or parsnips.
Variations:
- Add chickpeas or white beans to the abgoosht for extra protein and fiber.
- Use different spices to change up the flavor, such as cinnamon, cardamom, or paprika.
- Add chopped tomatoes or tomato paste for a richer, tomato-based broth.
Tips and tricks:
- To make the abgoosht even more flavorful, brown the lamb shank in a separate pan before adding it to the pot.
- If you don't have an immersion blender, you can use a regular blender to blend the abgoosht in batches.
- Serve the abgoosht with a side of flatbread or pita for dipping.
Storage instructions:
Store leftover abgoosht in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the abgoosht in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the abgoosht in individual bowls, garnished with a sprinkle of chopped parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Serve the abgoosht with a side of flatbread or pita for dipping.
Suggested side dishes:
- Salad with cucumber, tomato, and feta cheese
- Roasted vegetables, such as Brussels sprouts or carrots
Troubleshooting advice:
- If the abgoosht is too thick, add more water to thin it out.
- If the abgoosht is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the lamb shank is cooked to an internal temperature of 145°F (63°C) 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 can include a variety of vegetables and legumes.
Flavor profiles:
The abgoosht has a rich, savory flavor from the lamb and spices, with a slightly sweet note from the turnips.
Serving suggestions:
Serve the abgoosht as a main course for dinner, or as a hearty lunch.
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Region: Iranian