Name: Multicooker Abgoosht
Total time: 10 h
Cuisine: Middle EasternAfrica & Middle-East
Ingredients: 1½ tablespoons table salt for brining; 8 ounces (1¼ cups) dried chickpeas , picked over and rinsed; 2 pounds lamb shoulder chops (blade or round bone), ¾ to 1 inch thick, trimmed; 1 pound Yukon Gold potatoes , peeled and quartered; 2 tomatoes , cored and quartered; 1 yellow onion , quartered; 2 limu omani; 1 tablespoon tomato paste; 2 garlic cloves , lightly crushed and peeled; 2 teaspoons table salt; 1 teaspoon pepper; 1 teaspoon ground turmeric; ½ cinnamon stick; Pinch saffron threads; 3 cups fresh dill , mint, and/or tarragon leaves; 4 scallions , sliced thin; 8 radishes , trimmed and sliced thin; 1 small red onion , halved and sliced thin; Sangak or lavash bread

Multicooker Abgoosht

By Sarah Ewald

Published on September 27, 2021

Time

2 hours, plus 8 hours brining

Yield

Serves 6

Ingredients

1½ tablespoons table salt for brining8 ounces (1¼ cups) dried chickpeas, picked over and rinsed2 pounds lamb shoulder chops (blade or round bone), ¾ to 1 inch thick, trimmed1 pound Yukon Gold potatoes, peeled and quartered2 tomatoes, cored and quartered1 yellow onion, quartered2 limu omani 1 tablespoon tomato paste 2 garlic cloves, lightly crushed and peeled2 teaspoons table salt 1 teaspoon pepper 1 teaspoon ground turmeric ½ cinnamon stick Pinch saffron threads 3 cups fresh dill, mint, and/or tarragon leaves4 scallions, sliced thin8 radishes, trimmed and sliced thin1 small red onion, halved and sliced thinSangak or lavash bread

Before You Begin

This recipe requires soaking the chickpeas for at least 8 hours. Limu omani, also known as black limes, are dried limes that can be found at Middle Eastern markets or online; if you can't find them, substitute 2 tablespoons of fresh lime juice. You will need a 8-quart multicooker for this recipe. This dish can also be cooked in a stovetop pressure cooker. If cooking on the stovetop, place the cooker over medium-high heat when instructed to use the “highest sauté function.” Sip the broth on its own or stir in pieces of the bread. Use pieces of the bread to scoop up the meat paste, and top the paste with herbs, scallions, radishes, and onion before eating.

Instructions

Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Add chickpeas, 7 cups water, lamb, potatoes, tomatoes, yellow onion, limu omani, tomato paste, garlic, salt, pepper, turmeric, and cinnamon stick to multicooker. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 40 minutes. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

Using slotted spoon, transfer large pieces of lamb and vegetables to large bowl. Strain broth through fine-mesh strainer into separate large bowl or container; discard bones, limu omani, and cinnamon stick. Transfer strained solids to bowl with lamb and vegetables.

Return broth to pot. Using highest sauté function, bring broth to simmer, then turn off multicooker. Stir in saffron and let steep for 5 minutes. Season with salt and pepper to taste.

Using potato masher, gently mash lamb mixture until meat is finely shredded and chickpeas and vegetables are mostly smooth. Season with salt and pepper to taste and transfer to shallow serving bowl. Ladle broth into individual serving bowls and serve with lamb mixture, fresh herbs, scallions, radishes, red onion, and sangak.