Ingredients for Aab Goosht E Lappeh
- 1 lb boneless lamb shoulder, cut into 1-inch cubes
- 1 cup dried yellow split peas, washed
- 2 tbsp crushed dried limes (limoo amani)
- 2 large onions, thinly sliced
- 2 large potatoes, peeled and cubed
- 1/4 cup vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp turmeric powder
- 6 cups hot water
- 1 tbsp fresh lime juice (optional)
- Iranian, Middle Eastern, or pita bread (for serving)
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How to Make Aab Goosht E Lappeh
- Thinly slice 2 large onions.
- Heat 1/4 cup vegetable oil in a large pot over medium heat. Add the sliced onions and fry until lightly golden brown (about 5-7 minutes).
- Add 1 cup washed dried split peas to the pot and fry for 2-3 minutes, stirring frequently.
- Add 1 lb of 1-inch cubed boneless lamb to the pot. Fry over medium heat until the lamb is browned on all sides.
- Stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tsp turmeric.
- Pour in 6 cups of hot water. Bring to a boil, then reduce heat to low, cover the pot tightly, and simmer for 30 minutes.
- Add 2 tbsp of crushed dried limes (or 1 tbsp lime juice).
- Add 2 large peeled and cubed potatoes to the pot.
- Continue to simmer over low heat, with the pot tightly covered, for another 30 minutes, or until the lamb and potatoes are tender. Add more hot water if necessary to maintain a good liquid level.
- Once cooked, carefully pour the stew's liquid into a separate container.
- Using the back of a fork or spoon, gently mash the lamb and vegetables in the pot until desired consistency is reached.
- Serve the mashed stew and the reserved broth separately with your choice of Iranian, Middle Eastern, or pita bread. Enjoy!
- Remember: Rice is traditionally NOT served with Aab Goosht.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
28g
Fat
70g
Carbs
24g
