"Nothing is better than some hearty Abgoosht on a stormy day! This is an Iranian stew with lamb shanks, potatoes, beans, onions and tomatoes. I've drained all the broth into another pot and it's time to bekoob (smash) this stew and eat it with some sangak bread!"
Abgoosht - Lamb Shank And Potato Stew
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Recipe Intro From rmsoleymani
This Iranian stew looks amazing
Abgoosht (Lamb Shank, Potato and Chickpea Stew)
Abgoosht is a traditional Iranian stew often known as “working man’s stew” for its simple ingredients. Often a nourishing family style meal that brings everyone together in the colder months.
3 tbsp vegetable oil
1 large yellow onion, sliced
3 large lamb shanks
5 cloves of garlic, chopped
2 tsp turmeric
2 tsp salt
1 tsp black pepper
1 14oz can beef broth (optional)
Water
3 dried limes
5 russet potatoes, peeled and quartered
5 small tomatoes, halved
1 14oz can cooked chickpeas, rinsed and drained
2 tbsp tomato paste
Sangak flatbread
Mixture of fresh parsley, green onions, mint, basil
Pickled vegetables (Torshi)
Directions:
Heat 1 tbsp vegetable oil in a 5-quart Dutch oven. Add onions and fry until soft and starting to brown. Once onions are fried, set aside and add 2 tbsp vegetable oil to the Dutch oven. Add lamb shanks and brown, turning as needed. Add garlic, turmeric, salt and pepper. Keep in mind that adding the potatoes later will soak up some of the salt in the dish; therefore a little extra salt is included in the recipe. Add the onions to the spices and browned lamb shanks. Simmer for two minutes until the spices are mixed well and the garlic is lightly browned. Next add the beef broth and use water to fill the rest of the pot until the meat is slightly covered. I like using beef broth to give it a little more flavor, but you can also use water instead. Add the dried limes and bring to a simmer. Cover and cook on low until the meat is falling off the bones (about two hours). Next add the potatoes, tomatoes, chickpeas, and tomato paste and cook until potatoes are tender.
Traditionally, after all the ingredients are cooked, the broth is drained into individual small bowls. Sangak flatbread is torn up into small pieces and soaked in the broth. This is eaten as an appetizer to the hearty stew. Next, the stew is mashed up into a paste like consistency and is eaten with more sangak flatbread, herbs and pickled vegetables.