Ingredients with Measurements:
- 1 pound lamb shank
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water
- 1 cup chickpeas, cooked
- 1 cup kidney beans, cooked
- 1 cup noodles
- 1/2 cup raisins
Special equipment needed:
- Large pot
- Colander
Step-by-step instructions:
1. In a large pot, add the lamb shank, onion, garlic, turmeric, salt, and black pepper. Add enough water to cover the lamb shank.
2. Bring the pot to a boil, then reduce the heat to low 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 and kidney beans to the pot and let it simmer for another 30 minutes.
5. Remove the lamb meat from the bone and add it back to the pot.
6. Add the noodles and raisins to the pot and let it cook for another 10 minutes.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a colander, strain the liquid from the pot and set it aside.
9. Mash the remaining ingredients in the pot with a potato masher until it becomes a thick paste.
10. Add the reserved liquid back to the pot and stir until it becomes a soup-like consistency.
11. Serve hot with bread.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Lamb shank can be substituted with beef or chicken.
- Chickpeas and kidney beans can be substituted with any other type of beans.
- Noodles can be substituted with rice or potatoes.
- Raisins can be substituted with dried apricots or prunes.
Variations:
- Add vegetables such as carrots, potatoes, and tomatoes.
- Use different spices such as cumin, cinnamon, and coriander.
- Use different types of meat such as beef or chicken.
Tips and tricks:
- Use a potato masher to mash the ingredients in the pot.
- Serve with bread to soak up the soup.
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 bread on the side.
Garnishes:
- Garnish with chopped parsley or cilantro.
Pairings:
- Serve with a side salad.
Suggested side dishes:
- Bread
- Salad
Troubleshooting advice:
- If the soup is too thick, add more water.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F.
Food history:
- Abgoosht is a traditional Persian dish that dates back to ancient times.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with bread.
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Region: Iranian