Abgushte Lubia Ghermez

Introduction: The literal translation of Abgusht is “the water of the flesh”. In terms of Persian cuisine, it can mean a rich soup or a meat dish. A meat dish could just as easily end up as a soup when unexpected guests arrive at dinnertime. Following that again, it can be used just the same for 2 courses, putting the flavorful soup into dessert bowls and serving it as soup, leaving enough liquid in the crockpot that the rest can be served as meat with sauce.

Rinse the beans thoroughly and bring to a boil in a saucepan with 3 cups of water. Make 2 min, then cover the cooking pot and stand next to the kitchen stove for half an hour until the beans are swollen.

From the butcher, cut the lamb shoulder into 6 pieces. Cut any excess fat into small pieces. If you take lamb legs, split them. Half of the

of the ghee in a high saucepan and brown the meat on all sides, then place on a plate.

Put the remaining ghee in a saucepan and saute the onion until translucent. Stir in the turmeric and sauté for 2 minutes.

Add the lamb to the saucepan with the soaked beans and their soaking water, and add the tomato puree and the dried lime (pierced twice with a skewer) or the juice of one lemon. Add two more cups of water and bring to a boil.

Cover and cook at a low tempe

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