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How to make Abgousht Lapeh
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Ingredients

6 servings

  • 1/2 cup yellow split peas (lapeh)
  • 2-3 potatoes
  • 1 can of tomatoes or 2-3 fresh tomatoes (chopped)
  • 1 medium fresh onion
  • 500g lamb
  • 7-8 cups water
  • 2 tablespoons dried lemon powder (gard e leemoo)
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • Pinch of black pepper
  • 2 tablespoons tomato paste 
Directions
  • Clean and wash yellow split peas (lapeh) and place in a slow cooker or pot.
  • Add fresh tomatoes or can of tomatoes.
  • Wash, clean and cut potatoes into 4 pieces and add to pot.
  • Wash, skin and chop onion and add to pot.
  • Add meat, salt, pepper, water, lemon powder, turmeric, cinnamon and tomato paste.
  • Cover and cook over night (8 hours).
  • When cooked, separate abgoushts' liquid from meat and potato.
  • In a pot, mash meat and potato until completely mixed. We call this (gousht kubideh).
  • Serve this abgousht liquid and gousht kubideh with bread pieces.
  • Enjoy (nooshe jan). 
Tips

You can wash the potatoes and add them to the pot, then skin them when they're cooked. It’s up to you. 

 

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