Mahicheh

Ingredients

• Lemon juice (2 tablespoons)
• Fresh mint (1/4 cup, chopped)
• Fresh cilantro (1/4 cup, chopped)
• Dried lime (2, pierced)
• Water (4 cups)
• Tomato paste (2 tablespoons)
• Salt and pepper (to taste)
• Ground cardamom (1/2 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Cinnamon (1/2 teaspoon)
• Turmeric (1 teaspoon)
• Garlic (4 cloves, minced)
• Onions (2 large, finely chopped)
• Lamb shoulder (2 pounds, cubed)

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onions and minced garlic. Sauté until golden brown.
3. Add the cubed lamb shoulder and cook until browned on all sides.
4. Add the turmeric, cinnamon, cumin, coriander, cardamom, salt, and pepper. Stir well to coat the meat with the spices.
5. Add the tomato paste and cook for a few minutes to enhance the flavors.
6. Pour in the water and add the dried lime. Bring to a boil, then reduce the heat to low.
7. Cover the pot and simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
8. Remove the dried lime from the stew.
9. Stir in the chopped cilantro, mint, and lemon juice.
10. Taste and adjust the seasoning if needed.
11. Serve hot with steamed rice or bread.