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.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk