Abgousht Recipe

Ingredients for Abgousht

• Garbanzo Beans
• Dried White Bean
• Meat
• Onion
• Potato
• Long Grain Rice
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon turmeric powder
• Salt and pepper to taste
• Dried Lemons

How to Make Abgousht

1. In a large pot or Dutch oven, brown the lamb chunks over medium-high heat. Remove the lamb and set aside.
2. 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.
3. Stir in the turmeric, cumin, coriander, and red pepper flakes. Cook for 1 minute, stirring constantly.
4. Return the lamb to the pot. Add the chickpeas, potatoes, tomatoes, and enough water to cover everything by about 2 inches.
5. 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.
6. Add the dried limes (if using) during the last 30 minutes of cooking.
7. Once the lamb is tender, use a slotted spoon to remove the lamb and vegetables from the pot. Set aside.
8. 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)
9. Return the pureed stew to the pot and stir in the reserved lamb and vegetables. Season with salt and pepper to taste.
10. Serve hot with crusty bread for dipping. Garnish with fresh herbs like parsley or cilantro, if desired.