Saucepan@saucepan · Shared this recipeFollowMiddle-Eastern · mainAbgoosht (Persian Lamb & Bean Stew)A slow-simmered Persian stew with tender lamb, creamy beans, and potatoes in a spiced tomato-onion broth.total12 hr 45 minprep15 mincook3 hrservings6Original recipe on proportionalplate.comKeep this recipeAdd a copy of Abgoosht (Persian Lamb & Bean Stew) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 lb lamb, boneless* shoulder preferred, or stew meat, fat trimmed, and cut into 2-2.5-inch chunks4 oz chickpeas, ~1/2 cup dry2 oz red kidney beans, ~1/4 cup dry2 oz white beans, ~1/4 cup dry5 garlic cloves, sliced1 yellow onion, large, or 2 small, peeled and diced2 tsp ground turmeric2 tsp ground cumin1 cinnamon stick1.2 tsp black pepper, plus more to taste2 tsp salt, plus more to taste3 tbsp tomato paste1 lb potatoes, yukon gold or red, peeled and cut into 1.5" chunks0.75 lb tomatoes, roma or vine, quarteredStepsClear checksTap an ingredient or step to check it off.1Step 1: Cook the beans. If using an InstantPot: Cook with 1.5 quarts of water and 1 teaspoon of salt on high pressure for 45 minutes, then manual release. If using the stovetop: Soak the beans overnight, or for a minimum of 8 hours, changing the water 1-2 times during the soaking process. Simmer for 1.5 hours in 8-10 cups of water and 1 teaspoon of salt.2Step 2: Place the lamb in a large pot and cover it with water. Bring the water to a boil, then skim off any foam that rises to the surface.3Step 3: Add the garlic, onions, spices (including 1 teaspoon of salt), and beans to the pot. Pour in just enough of the bean water (and boiling water if you run out) to fully cover the ingredients. The less water, the more flavorful, so try and use as little as possible to get the ingredients covered.4Step 4: Cover, and cook for 2 hours on the lowest simmer.5Step 5: Remove the cinnamon stick. Stir in the tomato paste, diluting it with a bit of broth before returning it to the pot. Add the potatoes, tomatoes, and season again with salt and pepper after tasting the broth.6Step 6: Bring the stew back to a boil, then continue cooking uncovered for another 45 minutes. Do a final taste test and season with salt and pepper to taste before serving.getsaucepan.com/r/aba4650a-8643-40d9-b573-4ce66ebb1209 · Original: https://www.proportionalplate.com/abgoosht/
