Teresa's Recipes
Mahicheh - Persian Lamb Stew
Mahicheh is a beloved Persian lamb stew that captures the essence of Iran's rich culinary traditions. This heartwarming dish features tender lamb shoulder simmered to perfection in a fragrant medley of spices, including earthy turmeric, aromatic cinnamon, and exotic cardamom. The addition of dried lime imparts a delightful citrus note, while fresh herbs like mint and cilantro provide a refreshing contrast, making each bite a journey through layers of flavor. Traditionally served with fluffy steamed rice or warm bread, Mahicheh is perfect for family gatherings, special occasions, or any day you crave a comforting meal steeped in history and warmth.
Ingredients
- 2 pounds, cut into 1-inch cubes Lamb shoulder
- 3 tablespoons Olive oil
- 2 large, chopped Onions
- 4 cloves, minced Garlic
- 1 teaspoon Turmeric
- 1 teaspoon Cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1/2 teaspoon Ground cardamom
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 2 tablespoons Tomato paste
- 4 cups Water
- 2, pierced with a knife Dried lime
- 1/2 cup, chopped Fresh mint
- 1/2 cup, chopped Fresh cilantro
- 2 tablespoons Lemon juice
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 420
- Fat: 24g
- Carbs: 12g
- Protein: 36g
- Sodium: 500mg
- Sugar: 2g
Instructions
- 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.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Introduce the cubed lamb shoulder to the pot, browning the meat on all sides for approximately 8-10 minutes.
- Sprinkle in the turmeric, cinnamon, cumin, coriander, cardamom, salt, and pepper, stirring well to ensure the lamb is evenly coated with the spices.
- Add the tomato paste to the pot and sauté for another 2-3 minutes to enhance the flavors.
- 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.
- Cover the pot and let the stew simmer for about 2 hours, or until the lamb is tender and the flavors have melded beautifully.
- Once cooked, carefully remove the dried lime from the stew.
- Stir in the chopped cilantro, mint, and lemon juice. Taste and adjust the seasoning as needed.
- Serve hot with steamed rice or warm bread, inviting everyone to enjoy the aromatic and rich flavors of Mahicheh.
Tips
- For added depth, consider marinating the lamb shoulder in yogurt and spices overnight before cooking.
- Variations can include adding vegetables such as carrots or potatoes for a heartier stew.
- If you enjoy a spicier flavor, add a pinch of cayenne pepper or a chopped green chili during the cooking process.