Mahicheh - Persian Lamb Stew

Ingredients

• Lamb shoulder (2 pounds, cut into 1-inch cubes)
• Olive oil (3 tablespoons)
• Onions (2 large, chopped)
• Garlic (4 cloves, minced)
• Turmeric (1 teaspoon)
• Cinnamon (1 teaspoon)
• Ground cumin (1 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cardamom (1/2 teaspoon)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Tomato paste (2 tablespoons)
• Water (4 cups)
• Dried lime (2, pierced with a knife)
• Fresh mint (1/2 cup, chopped)
• Fresh cilantro (1/2 cup, chopped)
• Lemon juice (2 tablespoons)

Instructions

1. In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Introduce the cubed lamb shoulder to the pot, browning the meat on all sides for approximately 8-10 minutes.
4. Sprinkle in the turmeric, cinnamon, cumin, coriander, cardamom, salt, and pepper, stirring well to ensure the lamb is evenly coated with the spices.
5. Add the tomato paste to the pot and sauté for another 2-3 minutes to enhance the flavors.
6. Pour in the water and add the pierced dried lime. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer gently.
7. Cover the pot and let the stew simmer for about 2 hours, or until the lamb is tender and the flavors have melded beautifully.
8. Once cooked, carefully remove the dried lime from the stew.
9. Stir in the chopped cilantro, mint, and lemon juice. Taste and adjust the seasoning as needed.
10. Serve hot with steamed rice or warm bread, inviting everyone to enjoy the aromatic and rich flavors of Mahicheh.