We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the chickpeas and white beans overnight, changing the water several times.
Place the lamb and lamb tail fat in a large pot with enough water to cover. Bring to a boil and skim off any foam.
Add the onions, soaked chickpeas, white beans, garlic, turmeric, black pepper, and enough hot water to cover. Add the cinnamon stick and bring to a gentle simmer.
Cover and cook over low heat for about 3 hours. Remove the cinnamon stick after about 30 minutes.
Remove the lamb tail fat, mash it until smooth, and return it to the pot.
About 30 minutes before the stew is finished, stir in the tomato paste, then add the potatoes and tomatoes.
Pierce the dried Persian limes with a fork and add them to the pot. Continue cooking until the meat is fork-tender, the beans are soft, and the broth is rich and flavorful.
Want to keep this recipe for later? We can email it to you!
Lamb neck produces the most flavorful and tender Abgoosht.
Cooking over very low heat for several hours creates the authentic taste and texture.
Soaking the dried Persian limes before cooking helps reduce their bitterness.
A stone pot (Dizi pot) is the traditional cooking vessel, but a Dutch oven or heavy-bottomed pot also works well.
Fresh herbs, onions, and warm Sangak bread are the classic accompaniments.
What cut of lamb is best for Abgoosht?
Lamb neck or shank is recommended for the most flavorful and tender Abgoosht.
Can I use a different pot instead of a Dizi pot?
Yes, a Dutch oven or heavy-bottomed pot works well as a substitute.
How do I reduce the bitterness of dried Persian limes?
Soaking the dried Persian limes before cooking helps reduce their bitterness.
What can I serve with Abgoosht?
Serve with fresh Persian flatbread, onions, fresh herbs, and pickled vegetables.
Why is it important to cook over low heat?
Cooking over low heat for several hours allows the flavors to meld and creates the authentic taste and texture.
