Abgoosht Persian Lamb and Chickpea Stew I Abgoosht Recipe I Chef Kooroush I دیزی سنگی I آبگوشت

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

chickpeas

🥗Healthier: lentils

💰Cheaper: split peas

Lentils are nutritious and often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and can be cheaper.

Light up the charcoal for cooking outside.

Place 3 pounds of lamb in a pot and top it up with water.

Bring the water to a boil and remove the black foams that rise to the surface.

Transfer the lamb to a larger pot with boiling water.

Add 8 ounces of combined red and white beans and 8 ounces of garbanzo beans that were soaked overnight.

Add 2 teaspoons of turmeric and 2 medium onions cut into large pieces.

Cover the pot and cook for about 2 hours on low heat.

After an hour, add 2 chopped garlic cloves and remove the cinnamon stick.

Continue cooking for another hour until the meat is tender and comes off the bone easily.

After 2 hours, add 3-4 tablespoons of tomato paste, 3 teaspoons of salt, 4 medium potatoes, and 4 medium tomatoes.

Bring it back to a boil and cook for another 30-45 minutes until everything is cooked through.

Cooking Techniques

Equipment Needed

Spice Level: