Ingredients for Abgousht
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How to Make Abgousht
- In a large pot or Dutch oven, brown the lamb chunks over medium-high heat. Remove the lamb and set aside.
- Add the onions to the pot and sauté until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
- Stir in the turmeric, cumin, coriander, and red pepper flakes. Cook for 1 minute, stirring constantly.
- Return the lamb to the pot. Add the chickpeas, potatoes, tomatoes, and enough water to cover everything by about 2 inches.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 90 minutes, or until the lamb is very tender. Stir occasionally.
- Add the dried limes (if using) during the last 30 minutes of cooking.
- Once the lamb is tender, use a slotted spoon to remove the lamb and vegetables from the pot. Set aside.
- Using an immersion blender or carefully transferring the broth to a regular blender, puree a portion of the stew until smooth. (Leave some chunks for texture if desired)
- Return the pureed stew to the pot and stir in the reserved lamb and vegetables. Season with salt and pepper to taste.
- Serve hot with crusty bread for dipping. Garnish with fresh herbs like parsley or cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
14g
Fat
1g
Carbs
25g
