Abgusht and lappeh or gusht and kubideh

Abgusht and lappeh or gusht and kubideh

gusht and kubideh - Legume soup and lamb with mortar

Ingredients for people 6

• 500 g of lamb shank with bone and 300 g of pulp
• 2 peeled onions and divided into quarters
• 1 / 5 1 of water
• 230 g of dried yellow peas (lappeh)
• 3 peeled large potatoes cut in half
• 4 peeled and sliced ​​tomatoes
• 1 spoon of tomato concentrate
• 3-4 dried Oman lemons (limus ammoni) drilled with fork tines, or alternatively ¼ cup of lime juice
• 2 teaspoons of salt
• Ground fresh pepper
• 1 teaspoon of turmeric
• 2 cinnamon teaspoons
• 1 teaspoon of powdered saffron pistils and dissolved in 2 tablespoons of hot water
• 1 teaspoon of mixed spices shutters (advieh)

Preparation

Place the meat with water and onions in a large pot and bring to a boil, frothing if necessary. Add the vegetables, turmeric, salt and pepper. Let simmer for 1 now and 1 / 2 about low heat with the lid. Add the potatoes, tomatoes, the concentrate, the cinnamon, the dried lemons, the saffron dissolved in water, the mix of spices and if necessary the other water. Keep boiling slowly for other 40 '. Remove all the ingredients (meat included) from the broth with a slotted spoon. Boning the meat and keeping the shin bone aside; grind it together with the boiled vegetables and legumes until obtaining a granular mass, the so-called gusht and kubideh (it should have the consistency of the crushed potatoes and mixed with a fork). The traditional recipe involves the use of stone mortar and pestle, which are able to give the mixture the right consistency. In the absence of a mortar you can use a bowl and a meat tenderizer or mixer, taking care not to get a too homogeneous mass. Season with salt and place on a serving tray, sprinkle the mass with a few tablespoons of soup, a sprinkling of cinnamon and to garnish rounds of fresh onion. In the meantime, extract the marrow from the bone that you had put aside, add it to the soup broth and heat by stirring. Serve the hot broth in a tureen beside the beaten meat, accompanying with pickles, fresh aromatic herbs and kabab-type bread.

To share

Abgusht and lappeh or gusht and kubideh