Abgooshth

Abgooshth

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From
South East Asian Food

A Moslem version of Dhalcha. It too can be served with rice and other dishes but makes a good informal meal on its own accompanied by thick chunks of crusty bread and salad.

Ingredients

Quantity Ingredient
500g mutton, cut into 8 big pieces
4 good marrow bones
3 medium-sized brown onions, chopped
1 cup channa dhall, washed and soaked in water for 15 minutes
4 big ripe tomatoes, skinned and chopped
1 stick cinnamon bark
4-5 cardamom pods, broken open
4-5 cloves
a few whole peppercorns
salt, to taste
a handful fresh mint, chopped
a handful fresh coriander, chopped
lime juice, to taste
2 medium-sized round purple eggplant
vegetable oil, for frying
lime wedges

Method

  1. Put the pieces of meat, bones and all the other ingredients except the eggplant, lime juice, mint and coriander into a large saucepan. Add 1–11⁄2 litres water (more or less depending on how you want to eat it: less as a dhall-type accompaniment; more as a soup-style dish to be eaten on its own). Bring to the boil, lower the heat and add salt to taste. Cover and simmer until the meat and the lentils are soft and well cooked. Remove the bones, take the saucepan off the stove and stir in most of the chopped mint and coriander and some lime juice to taste. Meanwhile, slice the eggplant thinly and fry the slices in oil until brown then drain them.
  2. Pour the contents of the saucepan into a large tureen. Arrange the browned eggplant slices on top and garnish with the remaining chopped mint and coriander. Serve at the table with a plate of lime wedges. Diners squeeze in extra lime juice if they wish.
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