Abgoosht

🛒 Ingredients

• Lamb shank or neck (bone-in) 100 g · 250 kcal
• Dried chickpeas (soaked) 60 g · 98 kcal
• Dried white beans (soaked) 60 g · 84 kcal
• Onion 50 g · 20 kcal
• Potatoes 75 g · 58 kcal
• Tomato paste 8 g · 6 kcal
• Dried Persian limes (limu Omani) 5 g · 2 kcal
• Turmeric powder 1 g · 3 kcal
• Black pepper 1 g · 1 kcal
• Water 200 g · 0 kcal

👨‍🍳 Instructions

1. Soak chickpeas and white beans separately in water overnight, then drain and rinse.
2. In a large pot, brown the lamb pieces with diced onion until the onion is translucent.
3. Add the soaked chickpeas, white beans, turmeric, salt, black pepper, and enough water to cover the ingredients, then bring to a boil.
4. Reduce heat to low, cover, and simmer for 2-3 hours until the lamb and beans are tender.
5. Add whole potatoes, tomato paste, and dried limes, then continue to simmer for another hour until potatoes are cooked through and flavors meld.
6. Remove the lamb bones and dried limes, then separate a portion of the broth into a bowl (tilit).
7. Mash the remaining solids (lamb meat, chickpeas, beans, potatoes) with a potato masher or meat pounder until well combined but still chunky (koobideh).
8. Serve the tilit (broth) first, soaked with torn bread, then the koobideh (mashed solids) alongside fresh herbs, radishes, and raw onion.