Abgoosht (dizi — lamb & chickpea stew)
Lamb, chickpeas and beans slow-cooked to falling apart, eaten in two courses: the broth with torn bread, then the mashed solids.
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- Prep
- 15 min
- Cook
- 120 min
- Serves
- 4 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (8)
- Lamb leg450 g
- Chickpeas180 g
- White beans150 g
- Potato300 g
- Tomato200 g
- Onion120 g
- Turmeric2 g
- Sangak bread160 g
Method
- 1
Put the lamb, onion, chickpeas, beans and turmeric in a pot, cover well with water and bring to a simmer.
- 2
Skim, then cook covered on a low heat for 90 minutes.
- 3
Add the potatoes and tomatoes and cook a further 30 minutes, until everything is soft.
- 4
Strain the broth into bowls and serve it first, with torn sangak.
- 5
Mash the remaining solids to a coarse paste and serve as the second course.