Multicooker Abgoosht

Name: Multicooker Abgoosht
Cuisine: Africa & Middle-East, Middle Eastern
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

Main Courses
Africa & Middle-East
Middle Eastern
Fruits & Vegetables
Meat
Vegetables
Potatoes
Lamb
Stews

By Sarah Ewald ･ Appears in Cook's Illustrated November/December 2021

The laid-back, convivial meal known as abgoosht features a lightly spiced mash of lamb and chickpeas, a meaty broth spiked with lime, flatbread, and fresh herbs.

SERVES 6

TIME 2 hours, plus 8 hours brining

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