Ingredients with Measurements:
- 1 lb lamb shank
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chickpeas, soaked overnight
- 1/2 cup white beans, soaked overnight
- 6 cups water
- 1 tbsp lemon juice
- 1 tbsp dried mint
Special equipment needed:
- Pressure cooker or slow cooker
Step-by-step instructions:
1. In a pressure cooker or slow cooker, add the lamb shank, onion, garlic, tomatoes, turmeric, cumin, cinnamon, salt, and black pepper.
2. Add the chickpeas and white beans to the pot.
3. Pour in 6 cups of water and stir to combine all ingredients.
4. If using a pressure cooker, cook on high pressure for 45 minutes. If using a slow cooker, cook on low for 8 hours.
5. Once the cooking time is up, remove the lamb shank from the pot and shred the meat.
6. Return the shredded meat to the pot and stir to combine.
7. Add lemon juice and dried mint to the pot and stir.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes (pressure cooker) or 8 hours (slow cooker)
5. Temperature:
If using a pressure cooker, cook on high pressure. If using a slow cooker, cook on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Protein: 25g
Carbohydrates: 35g
Fiber: 10g
Substitutions for ingredients:
- Lamb shank can be substituted with beef or chicken.
- Chickpeas and white beans can be substituted with any other type of beans.
- Dried mint can be substituted with fresh mint.
Variations:
- Add diced potatoes to the pot for a heartier stew.
- Add diced carrots and celery for extra vegetables.
- Use lamb neck instead of lamb shank for a more tender meat.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Use a pressure cooker for faster cooking time.
- Serve with bread or rice to soak up the flavorful broth.
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 medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh mint on top.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro.
Pairings:
Serve with a side of rice or bread.
Suggested side dishes:
- Persian cucumber and tomato salad
- Roasted vegetables
- Naan bread
Troubleshooting advice:
- If the stew is too thick, add more water to thin it out.
- If the beans are not cooked through, cook for an additional 10-15 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.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Abgoosht is a traditional Persian stew that has been enjoyed for centuries. It is typically made with lamb or beef and a variety of beans and vegetables.
Flavor profiles:
This stew is savory and aromatic with a hint of sweetness from the cinnamon.
Serving suggestions:
Serve hot with a side of rice or bread.
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