Today's Suggested Dish / How to Make Delicious Abgoosht-e-Bozbash in the Traditional Style of Kerman

1. Step 1: To make Abgoosht-e-Bozbash, first wash the mutton, bones, and tail fat thoroughly. Then, in a suitable pot, sauté them without oil and water until the color of the meat changes. Add the halved onion to the pot.

2. Step 2: Add turmeric and black pepper to the pot. After sautéing for another minute, add enough boiling water to cover the ingredients, and then cover the pot. Let the meat simmer gently.

3. Step 3: Once the meat is partially cooked, finely chop the greens (parsley, leek, and fenugreek) and add them to the pot. Be careful not to add too much fenugreek, as it can make the stew bitter.

4. Step 4: After 10 minutes, add the soaked black-eyed peas, dried limes, black cumin powder, and tomato paste to the pot. Cover the pot and let it simmer on low heat until the stew is fully cooked and thickened.

5. Step 5: Once the meat is cooked, peel the potatoes and add them to the pot. After adding the potatoes, remove the onion and tail fat from the stew and mash them in a bowl. Return the mashed mixture to the pot.

6. Step 6: This step ensures that the fat evenly distributes throughout the stew, making it both more visually appealing and tastier. Finally, serve the stew in a dish and enjoy it with fresh Sangak bread.

Tips for Making Abgoosht-e-Bozbash: Traditionally, Abgoosht-e-Bozbash is made with goat meat. However, since goat meat might not always be easily available, you can use mutton and some mutton tail fat to make this delicious stew