Photograph of the finished Abgoosht

Middle East · Cừu hầm đậu gà Abgoosht

Abgoosht

3 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.2 lb
  • Photograph of Chickpeas Chickpeas 5.6 oz
  • Photograph of White beans White beans 2.8 oz
  • Photograph of Potato Potato 4
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 2
  • Photograph of Dried limes Dried limes 4
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Thick tomato passata Thick tomato passata 2.1 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak chickpeas and white beans overnight, then rinse thoroughly.
  2. 2 Put the lamb, beans, onions, and turmeric powder into a pot, add enough water to cover, and simmer for 90 minutes, skimming off any foam.
  3. 3 Add tomatoes, thick tomato sauce, potatoes, and a pierced lemon, then simmer for another 45 minutes.
  4. 4 Strain the broth into a separate bowl and serve with bread.
  5. 5 Grind the remaining pulp into a smooth paste, then season with salt and pepper.
  6. 6 Serve the two portions separately with raw onions and herbs.

With an appliance

  • Pressure cooker 1 hr 30 min

    Replace step 2: simmer the lamb and soaked beans under high pressure for 35 minutes, then release the pressure naturally for 15 minutes. Open the lid and add the tomatoes, potatoes, and dried lemon from step 3, cook for 15 minutes until the potatoes are tender but not mushy.

Start cooking