Iranian Lamb Stew (Ab-goosht)

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  • 500 gm lamb pieces
  • 1 large onion, chopped
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp turmeric
  • ½ tsp saffron
  • 2 large potatoes
  • ½ cup chickpeas
  • 2 tomatoes
  • water



Put everything in a large pot and simmer for 1 to 2 hours on low heat. Add salt and pepper to taste. Make sure there is plenty of water. When done, the water will have the consistency of thick soup and all the ingredients well cooked. Serve in bowls and eat with pita bread.