Traditional Iranian Abgoosht

Ingredients

• 500g (1.1 lb) lamb shoulder, bone-in 500g (1.1 lb) lamb shoulder, bone-in
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 1 cup (200g) cooked white beans 1 cup (200g) cooked white beans
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried mint 1 teaspoon dried mint
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or cilantro) for garnish Fresh herbs (such as parsley or cilantro) for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the lamb shoulder, onion, and garlic. Cover with water and bring to a boil. Skim off any foam that rises to the surface.
2. 2.
   Reduce the heat to low and simmer for 1.5 to 2 hours, or until the lamb is tender and easily falls off the bone.
3. 3.
   Remove the lamb from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat into bite-sized pieces, discarding any excess fat or bones.
4. 4.
   Return the shredded lamb to the pot and add the diced tomatoes, cubed potatoes, cooked chickpeas, and white beans.
5. 5.
   Stir in the turmeric, cumin, coriander, dried mint, salt, and pepper. Add more water if needed to ensure all ingredients are submerged.
6. 6.
   Cover the pot and simmer for an additional 30-40 minutes, or until the potatoes are tender.
7. 7.
   Using a potato masher or the back of a spoon, mash the ingredients in the pot to create a thick and chunky texture.
8. 8.
   Taste and adjust the seasoning if necessary.
9. 9.
   Serve the Abgoosht in bowls, garnished with fresh herbs. Accompany with flatbread for dipping and enjoy the flavorful broth as a soup.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a cut with some marbling as it will add flavor and tenderness to the stew.
• Dried mint — Crush the dried mint between your fingers before adding it to the stew to release its aromatic oils.

Tips & Tricks

• To enhance the flavors, let the stew rest for a few hours or overnight before serving.
• Serve Abgoosht with pickled vegetables or a side of yogurt for a refreshing contrast.
• If you prefer a smoother texture, use a blender or immersion blender to puree a portion of the stew before serving.
• Experiment with different herbs and spices to personalize the flavor profile of your Abgoosht.
• Leftover Abgoosht can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve Abgoosht in individual bowls, allowing each person to customize their own experience by adding fresh herbs and squeezing a wedge of lemon over the stew. Accompany with warm flatbread for dipping and savor the rich flavors of this traditional Iranian dish.

Presentation advice

Present the Abgoosht in rustic earthenware bowls to evoke the traditional Iranian dining experience. Garnish with a sprinkle of dried mint and a sprig of fresh herbs for an appealing visual touch.