| | Aab-goosht-e Lappeh
|
Ingredients: (6 servings)
- leg or shoulder of lamb or beef, 600 grams
- split peas, 50 grams
- dried limes, 4 (or 1/2 cup of fresh lime juice)
- medium onions, 3
- medium potatoes, 6
- cooking oil
- salt
- black pepper
- turmeric, 1 teaspoon
|
Directions:
Peel and thinly slice onions. Fry in oil until slightly golden. Wash split
peas and fry slightly with onions. Cut meat into small pieces, add to onions and
split peas, and fry over medium heat until colour changes. Add salt, black
pepper, and turmeric. Follow with six glasses of hot water and cook over low
heat for about 30 minutes. The pot should be covered with a tight lid so that
little steam escapes during cooking.
Add crushed dried limes or lime juice. Wash and peel potatoes and add in as
well. Cook over low heat with the pot again tightly covered for another 30
minutes. If necessary, add more hot water during cooking.
When cooked, pour the juice into another container. With the back of a fork
or spoon, fully crush the ingredients and mix well. Serve both the ingredients
and the juice separately with Iranian, middle-eastern, or pita bread. Rice is not
served with aab-goosht. When eating, cut bread into small pieces and briefly
soak in the juice or form morsels by wrapping a small piece of bread around some
of the food.
|
