Ingredients with Measurements:
- 1 lb. lamb shank
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. turmeric
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. cinnamon
- 1 tsp. cumin
- 1 tsp. coriander
- 4 cups water
- 1 large eggplant, peeled and cubed
- 2 large potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 tbsp. tomato paste
- 1 tbsp. dried mint
- 1 tbsp. lemon juice
Special equipment needed:
- Large pot with lid
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, add the lamb shank, onion, garlic, turmeric, salt, black pepper, cinnamon, cumin, and coriander. Pour in the water and bring to a boil.
2. Reduce the heat to low and cover the pot. Let it simmer for 1 hour.
3. Remove the lamb shank from the pot and set it aside to cool.
4. Add the eggplant, potatoes, and chickpeas to the pot. Stir in the tomato paste and dried mint.
5. Cover the pot and let it simmer for another 30 minutes or until the vegetables are tender.
6. Once the lamb shank is cool enough to handle, remove the meat from the bone and shred it into small pieces.
7. Add the shredded lamb back into the pot and stir in the lemon juice.
8. Using an immersion blender, blend the soup until it is smooth and creamy (optional).
9. Serve hot with bread or rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Simmer on low heat.
Serving size:
4-6 servings.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Fresh mint can be used instead of dried mint.
- Fresh lemon juice can be used instead of bottled lemon juice.
Variations:
- Add other vegetables such as carrots or celery.
- Use different spices such as paprika or cardamom.
- Add noodles or rice to make it a heartier meal.
Tips and tricks:
- Let the soup cool before blending to avoid burns.
- Use a slotted spoon to remove excess fat from the soup.
- Serve with a dollop of yogurt or sour cream.
Storage instructions:
Store 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 a bowl with a sprig of fresh mint on top.
Garnishes:
Fresh mint, yogurt, or sour cream.
Pairings:
Serve with bread or rice.
Suggested side dishes:
Salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more water or broth.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F.
Food history:
Abgoosht is a traditional Persian soup that has been around for centuries. It is typically made with lamb or beef and vegetables.
Flavor profiles:
The soup has a rich and savory flavor with a hint of sweetness from the cinnamon.
Serving suggestions:
Serve with bread or rice and a side salad.
Related Categories
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Region: Iranian
Taste: Savory, Tangy, Spicy, Rich, Herbaceous