persian

Spiced Lamb and Chickpea Abgoosht

Name: Spiced Lamb and Chickpea Abgoosht
Yield: 1 serving
Cuisine: persian
Ingredients: 105 g lamb shoulder, cubed; 56 g chickpeas, dry; 105 g potato, peeled and chunked; 72 g yellow onion, halved; 16 g tomato paste; 5 g olive oil; 0.8 g dried lime (limu omani); 2 g ground turmeric; 1 g salt; 523 g water

This simmered dish pairs lamb shoulder, cubed with chickpeas, dry, potato, peeled and chunked and yellow onion, halved. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

64 g Carbohydrates

31 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

105g lamb shoulder, cubed 268 kcal
56g chickpeas, dry 212 kcal
105g potato, peeled and chunked 81 kcal
72g yellow onion, halved 29 kcal
16g tomato paste 13 kcal
5g olive oil 44 kcal
1g dried lime (limu omani) 0 kcal
0.8 tsp (2g) ground turmeric 6 kcal
0.72 tsp (1g) salt 0 kcal
523g water 0 kcal

Cooking instructions

chickpeaswater
Rinse chickpeas and soak in water at least 6 hours or overnight; drain.
lamb shoulderchickpeasyellow onionground turmericsaltwater
In a pot, add lamb, soaked chickpeas, onion, turmeric, salt, and water. Bring to a boil, skim foam, then cover and simmer 75-90 minutes.
potatotomato paste
Add potato and tomato paste; simmer 25-30 minutes until potato is very tender and broth is flavorful.
dried lime (limu omani)salt
Crush dried lime slightly and add to the pot for the last 10 minutes. Adjust salt.
Serve in a bowl with broth and solids together, or lightly mash some solids into the broth for a thicker texture.