Ingredients with Measurements:
- 1 pound lamb shank
- 1 cup dried white beans, soaked overnight
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
- 2 potatoes, peeled and chopped
- 2 tomatoes, chopped
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large pot with lid
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, add the lamb shank, soaked white beans, chopped onions, minced garlic, turmeric, cumin, cinnamon, salt, and black pepper. Pour in 6 cups of water and bring to a boil.
2. Reduce heat to low and cover the pot with a lid. Let it simmer for 2 hours, or until the lamb is tender and falling off the bone.
3. Remove the lamb shank from the pot and set it aside to cool. Using an immersion blender, blend the remaining ingredients in the pot until smooth.
4. Add the chopped potatoes and tomatoes to the pot and let it simmer for another 30 minutes, or until the potatoes are tender.
5. Once the lamb shank has cooled, remove the meat from the bone and shred it into small pieces. Add the shredded lamb back into the pot and let it simmer for another 10 minutes.
6. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 40 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 32g
- Protein: 28g
Substitutions for ingredients:
- Beef shank can be used instead of lamb shank
- Chickpeas can be used instead of white beans
- Fresh parsley can be substituted with fresh cilantro
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition
- Use canned white beans instead of dried beans for a quicker cooking time
- Add a dollop of plain yogurt on top of the soup for a creamy texture
Tips and tricks:
- Soak the white beans overnight to reduce cooking time and improve texture
- Use a pressure cooker to cook the lamb shank and white beans in less time
- Serve with warm bread or pita for dipping into the soup
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot on the stove over low heat until heated through
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh parsley on top
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with warm bread or pita
Suggested side dishes:
- Salad with a lemon vinaigrette
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out
- If the lamb shank is not tender after 2 hours of cooking, let it simmer for an additional 30 minutes
Food safety advice:
- Make sure the lamb shank is cooked to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Abgoosht is a traditional Persian dish that dates back to ancient times. It was originally made with lamb or beef and cooked in a clay pot over an open flame.
Flavor profiles:
- The soup has a savory and slightly sweet flavor from the lamb shank and cinnamon. The white beans add a creamy texture and nutty flavor.
Serving suggestions:
- Serve as a main course for lunch or dinner
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Region: Iranian