Ab-Gusht with Lamb

Name: Ab-Gusht with Lamb
Yield: This is to feed 8 people as a main course.
Cuisine: Iran
Ingredients: salt and pepper; 1 shoulder of lamb, trimmed and chopped on the bone into 2cm cubes; 1 shoulder of lamb, trimmed and chopped on the bone into 2cm cubes; 8 dried limes, washed and pricked; 2 medium onions, chopped; 100 g chick peas, soaked overnight (or 1 can cooked); 2 teaspoons ground turmeric; 100 g white kidney or cannellini beans, soaked overnight (or 1 can); 100 g white kidney or cannellini beans, soaked overnight (or 1 can); salt and pepper; 4 medium potatoes

Preparation info

This is to feed
8
people as a main course.

Difficulty
Easy

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

For fewer people, just reduce the quantities. If you are going to make it just as a soup, then you can do it with bones alone.

Ingredients

1 shoulder of lamb, trimmed and chopped on the bone into 2cm cubes
2 medium onions, chopped

Asia
Iran
Main course
Starter
Soup
Gluten-free

Method

Rinse the lamb, and then place in a pan with the chopped onions and dried limes. If you are using dried beans, rinse and add them at this stage as well. Cover with water so that the surface of the liquid is about 5cm above the meat (only 2