Abgusht/Abgoosht Iranian Lamb Shank Stew also known as Dizi recipe
Abgusht/Abgoosht which translates as 'broth and meat' is very gentle Persian lamb stew cooked with a lamb shank (beef is used in Armenia) it is also known as Dizi after the pot it can be cooked in, it is wholesome food, full of protein and energy.
Abgusht is first served, strained, as a soup (tileet) with pitta bread dropped on top, which is served beside the main, as above, pic or all mashed up and mixed (goosht e koobideh) and eaten in a wrap/pitta bread sometimes with onions and pickles and herbs. I ate it in all three ways and loved each version. I also love the idea that you can get three different meals from one pot.Persian food is more delicately spiced than Indian food, turmeric is always used and dried limes frequently the limes add a gentle sourness .
Ingredients for two
Tom puree
Turmeric 2tsp
Dried Limes 3- put some holes in them and then put in a mug of boiling water for a bit
Cinnamon stick
Chilli powder 1tsp
Tin chickpeas
Tin haricot beans or similar
Potatoes left in their skins
Garlic
Onion
Tomatoes
Method
Brown the lamb in a little oil, add chopped onion and fry till it's softened, add chopped garlic, then a good splosh of tom puree, then add the spices, the tomatoes, the limes and the water their in.Cover with more water and set to a simmer for about two hours. Then add some potatoes and bring back to a boil, after fifteen minutes or so remove the lamb shank and the meat should fall off the bone, return the meat and add the beans and chickpeas (rinsed) cook for another twenty minutes or so.
Serve the soup 'tileet' poured over pitta pieces beside the stew as top picture.
If you make too much then the following day mash it together, warm up and serve it in a pitta or a wrap with onions, pickles and fresh dill or coriander.