Abgoosht

Ingredients

• Lamb: 500 grams (it's better with bones)

• Large potatoes: 2, peeled and cut into pieces

• Large tomatoes: 2, cut into pieces

• Carrots: 2, peeled and cut into pieces

• A large onion, cut into pieces

• Chickpeas: 1 cup (soaked overnight in advance)

• White beans: 1/2 cup (soaked overnight in advance)

• Garlic cloves: 4 - 5, chopped

• Tomato paste: 2 tablespoons

• Vegetable oil: 2 tablespoons

• Salt: 1 tablespoon

• Black pepper powder: 1/2 tablespoon

• Turmeric powder: 1/2 tablespoon

• Cumin powder: 1/2 tablespoon

• An appropriate amount of water

• Fresh herbs (such as coriander, mint, used for decoration)

• Tea rubs: 3- 5g

Instructions

1. Wash the lamb, if it has bones, make sure there are no debris on the bones.

2. Soak the chickpeas and white beans overnight, drain and set aside.

3. Sauté the spices and meat

4. Heat vegetable oil in a large pot over medium heat.

5. Add chopped onion and garlic and sauté until onion turns translucent.

6. Add the lamb and fry until all sides are coloured.

7. Add the spices and vegetables

8. Add the tomato paste and stir well to coat the lamb.

9. Add salt, black pepper, tea rubs, turmeric and cumin and stir well.

10. Add the chopped potatoes, tomatoes and carrots and sauté for a few minutes.

11. Add the beans and water

12. Add the soaked chickpeas and white beans and stir well.

13. Add enough water to cover all the ingredients, about 2-3 cm above the ingredients.

Simmer

14. Bring to a boil over high heat, then simmer on low heat. Cover the pot and simmer for 1.5 - 2 hours, until the lamb and beans are very soft. If using a pressure cooker, the simmering time can be shortened to 40 - 50 minutes.

15. Serve the cooked Abgoosht in bowls and add some fresh herbs (such as coriander, mint) as garnish if you like.

16. It is usually served with flatbread or bread.