Persian cooking: recipes · Abgoosht & dizi: pot dishes
Abgoosht آبگوشت سنتی
The classic stew of lamb, chickpeas, white beans, potatoes and tomato, slowly cooked.
Ingredients
- 200 g lamb shoulder, in pieces
- 38 g chickpeas (soaked overnight)
- 25 g white beans (soaked overnight)
- ½ onions
- ¼ tsp turmeric
- ¾ waxy potatoes
- ½ tomatoes
- ½ tbsp tomato paste
- ¾ dried limes (limoo amani)
- 25 g lamb tail fat or ghee
- salt (to taste)
- black pepper (to taste)
Method
- Bring the meat, chickpeas, beans, onions, turmeric and fat to the boil with 2.5 l water and skim.
- Simmer covered over low heat for 2½ hours.
- Add the potatoes, tomatoes, tomato paste and pierced limes and simmer for another hour. Season.
- Serve as described in the “Dizi” recipe: broth with bread and the meat mashed.