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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
- 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
- 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.
Dietary Information
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
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