Iranian Abgoosht-Inspired Lamb Chickpea Soup

Ingredients

• 12 oz lamb shoulder, cubed
• 1 can chickpeas, drained
• 2 cups low-sodium stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp dried lime powder
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper
• Flatbread, for serving

Steps

1. Pat the lamb dry and season it with salt and pepper. Heat the oil or butter in a heavy pot over medium-high heat and brown the cubes in two batches for 4 to 5 minutes each, until deeply coloured. Crowding the pot steams the meat instead.
2. Return all the lamb to the pot, add the onion, and cook for 5 minutes, stirring up the browned residue from the base.
3. Add the garlic and dried lime powder and stir for 30 seconds. Dried lime is what gives abgoosht its distinctive sour, almost fermented depth.
4. Pour in the stock and 3 cups water, bring to a boil, and skim off the grey foam that rises in the first few minutes; skimming is what keeps the broth clean-tasting.
5. Reduce to a bare simmer, cover, and cook for 40 to 45 minutes, until the lamb is completely tender and pulls apart under a fork.
6. Add the drained chickpeas and simmer, uncovered, for 15 minutes more, until they are soft and the broth has reduced and thickened slightly.
7. Strain the broth into bowls and serve it first, as a soup. Then mash the lamb and chickpeas together coarsely with a fork or masher, season well, and serve as a second course with the fresh herbs, lemon wedges, and bread.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.