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
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 2 cups cooked rice
- 2 carrots, sliced
Special equipment needed:
- Pressure cooker or Dutch oven
Step-by-step instructions:
1. In a pressure cooker or Dutch oven, add the lamb shank, onion, garlic, turmeric, salt, black pepper, and water.
2. Cook on high pressure for 45 minutes or simmer on low heat for 2 hours until the lamb is tender.
3. Remove the lamb from the pot and shred the meat.
4. Add the chickpeas and carrots to the pot and cook for 10 minutes until the carrots are tender.
5. Add the shredded lamb back to the pot and stir to combine.
6. Serve the abgoosht with cooked rice on the side.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes (pressure cooker) or 2 hours (Dutch oven)
Temperature:
High pressure (for pressure cooker) or low heat (for Dutch oven)
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 51g
Protein: 35g
Substitutions for ingredients:
- Lamb shank can be substituted with beef or chicken.
- Chickpeas can be substituted with any other type of beans.
Variations:
- Add other vegetables such as potatoes or turnips.
- Add herbs such as parsley or cilantro for extra flavor.
Tips and tricks:
- Use a pressure cooker for faster cooking time.
- Shred the lamb meat for easier eating.
- Serve with a side of yogurt for added creaminess.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the abgoosht in a bowl with a side of rice and carrots.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Pair with a side of naan bread or pita bread.
Suggested side dishes:
Serve with a side of yogurt or cucumber salad.
Troubleshooting advice:
- If the abgoosht is too thick, add more water to thin it out.
- If the lamb is tough, cook it for longer until it becomes tender.
Food safety advice:
Make sure to cook the lamb 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, hearty, and slightly spicy.
Serving suggestions:
Serve the abgoosht with a side of rice and carrots for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian