Persian Meat & Potato Stew (Abgoosht)
Abgoosht (translated Meat Broth) takes me back to my first visit to Iran. Sat outside on low tables, amidst snowy mountains warmed by an electric heat source set under heaps of heavy blankets; I discovered the time honored tradition of the Korsi and the traditional flavors of what was once a poor mans dish.
An old proverb teaches that 'good broth will resurrect the dead'. Allowing the Beef or Lamb to simmer away for hours on the bone results in a magical elixir bursting with nutrients that are easily assimilated and digested into the body.
A humble, nutritious gift of the ages. A winter must.
Organic Ingredients: Serves 6
2 Onions, peeled & cut into thick crescents
3 Lbs Grass Fed Lamb Shank, bone in - you may also use Beef
3 Medium Potatoes, peeled & quartered
500 grams Navy Beans (BPA free cans by Eden)
500 grams Chickpeas (BPA free cans by Eden) For dry Beans, wash and soak over night and use as below (Navy + Garbanzo beans)
5 Limon Omani (Dried Black Limes found at Persian Markets) or the Juice of 1 Organic Lemon
8 Tbsps. Tomato Paste
2 Tsp. ground Turmeric
1 Tsp. ground Cinnamon
Celtic Sea Salt & Black Pepper to taste
Torshi (Persian Pickles) for serving
Method
Soak the Limon Omani in Cold Water for 10-15 minutes, wash, drain and using a fork pierce some holes into each one.
Put all the ingredients in a large pot with about 10 cups of Cold Water and bring to a boil. The Water should cover all the ingredients. Once Boiling remove any scum that rises with a spoon. Reduce heat to a low simmer and cover. Cook for 3 hours.
Remove from heat and let cool. Separate the Meat from the bones and discard the bones and any fatty skin/parts. Separate the Soup from the Meat, Potatoes and Beans. Crush the Limon Omani into the Soup and discard the shell. Taste the Soup, add Lemon Juice and or Salt if needed. Mash the Meat, Potatoes and Beans up with a wooden spoon to a Pate like consistency.
Serve the Pate (Goosht Koobideh) and the Soup (Abgoosht) separately, with lots of Warm Bread, Torshi (Iranian Pickles) and Spring or Raw Onions...I like Jalapeno too. Old school!
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