Ab Goosht [Persian Lamb & Chickpea Stew]

Ab Goosht is a classic Persian stew made in large batches, perfect for when you want to prepare a hearty, comforting meal without spending all day in the kitchen.

With just about 10 minutes of prep and the convenience of a slow cooker, this dish is designed for ease and flavor. Imagine tender lamb that melts in your mouth, fluffy potatoes, and a richly flavored broth that’s ideal for dipping warm Sangak.

Served with fresh herbs, raw onion, and pickles. Get ready to savour every spoonful.

Ingredients:

• 2 cups chickpeas (soaked overnight)

• 2.5 - 3lb/ 1.2kg Lamb pcs (on the bone)

• 1/4 cup tomato paste

• 1 tsp turmeric

• 1/2 tsp black pepper

• 8.5 C/ 2L of water (or more if needed)

• 2 medium white onions, peeled and roughly chopped

• 12 small potatoes, peeled and whole

• 4 medium tomatoes, halved

• 1 TSP cinnamon

• 1 tbsp salt (or to taste)

Method:

1. Combine Ingredients:

• In a large pot, add the lamb, soaked chickpeas, tomato paste, turmeric, black pepper, and chopped onion.

• Pour in the water, ensuring the ingredients are fully covered.

3. Simmer:

• Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low.

• Cover the pot and let everything simmer gently for several hours (at least 3-4 hours) until the lamb is tender and the flavors have melded into a rich, hearty broth.

4. add vegetables

• Once the lamb is tender and chickpeas are cooked, add the potatoes and tomatoes to the pot.

5. Finish:

• Just before serving, stir in the cinnamon. Taste and adjust the seasonings if necessary.

• Continue to simmer until the potatoes and tomatoes are cooked through and the flavors have fully integrated.

6. Serve:

• Ladle the stew into bowls and serve hot. Enjoy with your favorite sides—fresh herbs, pickle and warm flatbread.