Ingredients with Measurements:
- 1 lb lamb shank
- 1 cup quinoa
- 1 cup dried apricots
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups water
- 2 tbsp olive oil
Special equipment needed:
- Large pot with lid
- Strainer
Step-by-step instructions:
1. Rinse the lamb shank and place it in a large pot with 6 cups of water. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the meat is tender.
2. While the lamb is cooking, rinse the quinoa and cook according to package instructions.
3. Once the lamb is tender, remove it from the pot and set aside to cool. Strain the broth and set aside.
4. In the same pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened.
5. Add the turmeric, cumin, coriander, salt, and black pepper to the pot and stir to combine.
6. Add the lamb shank back to the pot, along with the strained broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
7. Add the cooked quinoa and dried apricots to the pot and simmer for an additional 10 minutes.
8. Remove the lamb shank from the pot and shred the meat. Return the meat to the pot and stir to combine.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 57g
Protein: 32g
Fiber: 9g
Substitutions for ingredients:
- Lamb shank can be substituted with beef or chicken
- Dried apricots can be substituted with raisins or dates
Variations:
- Add chickpeas or lentils for extra protein
- Add diced potatoes or carrots for extra vegetables
Tips and tricks:
- To make this recipe vegetarian, substitute the lamb shank with vegetable broth and add extra vegetables such as carrots, potatoes, and zucchini.
- To save time, cook the quinoa and lamb shank ahead of time and store in the fridge until ready to use.
Storage instructions:
Store in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve with a side of bread or pita.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita
Troubleshooting advice:
- If the broth is too thin, simmer for an additional 10-15 minutes to reduce and thicken.
- If the lamb shank is not tender after 2 hours, continue to simmer until it is tender.
Food safety advice:
- Make sure to cook the lamb shank to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the fridge 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 a variety of vegetables and legumes.
Flavor profiles:
This dish is savory and slightly sweet, with a hint of spice from the turmeric, cumin, and coriander.
Serving suggestions:
Serve hot with a side of bread or pita.
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Region: Iranian