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
- 4 cups water
- 1 cup chickpeas, soaked overnight
- 1 cup spinach, chopped
- 1/2 cup prunes, pitted
- 1 tbsp lemon juice
Special equipment needed:
- Large pot with lid
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, sauté the lamb shank, onion, and garlic until the meat is browned and the onion is translucent.
2. Add the turmeric, cumin, coriander, salt, and black pepper. Stir to coat the meat and onions with the spices.
3. Pour in the water and add the soaked chickpeas. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
4. Simmer the abgoosht for 2-3 hours, or until the lamb is tender and falling off the bone.
5. Remove the lamb shank from the pot and set it aside to cool slightly. Use an immersion blender to puree the remaining ingredients in the pot until smooth.
6. Return the lamb shank to the pot and add the chopped spinach and pitted prunes. Simmer for an additional 10-15 minutes, or until the spinach is wilted and the prunes are soft.
7. Stir in the lemon juice and adjust the seasoning to taste.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Fiber: 8g
Substitutions for ingredients:
- Lamb shank can be substituted with beef or chicken.
- Chickpeas can be substituted with white beans or lentils.
- Spinach can be substituted with kale or collard greens.
- Prunes can be substituted with dried apricots or figs.
Variations:
- Add diced potatoes or carrots to the abgoosht for extra vegetables.
- Use different spices, such as cinnamon or cardamom, for a different flavor profile.
- Serve the abgoosht with flatbread or rice.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Use a pressure cooker to cook the abgoosht in less time.
- Remove any excess fat from the lamb shank before cooking for a healthier dish.
Storage instructions:
Refrigerate the abgoosht in an airtight container for up to 3 days.
Reheating instructions:
Reheat the abgoosht on the stovetop over low heat until heated through.
Presentation ideas:
Serve the abgoosht in individual bowls with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
- Sliced almonds or pistachios.
Pairings:
- Serve with a side of yogurt or cucumber salad.
- Pair with a glass of red wine.
Suggested side dishes:
- Flatbread or pita bread.
- Basmati rice.
Troubleshooting advice:
- If the abgoosht is too thick, add more water to thin it out.
- If the lamb shank is tough, simmer for an additional hour or until 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 refrigerator within 2 hours of cooking.
Food history:
Abgoosht is a traditional Persian dish that dates back to ancient times. It was originally made with lamb or beef and served with bread.
Flavor profiles:
The abgoosht has a savory and slightly sweet flavor from the lamb, prunes, and spices.
Serving suggestions:
Serve the abgoosht as a main course for lunch or dinner.
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Region: Iranian