Bedouin Lamb and Mushroom Stew
Recipe: #9660
May 22, 2013
Categories: Lamb/Mutton, Spaghetti, Mushrooms, Middle Eastern, Spicy, more
"From Real Stew by Clifford Wright. Posted for "You Want What?" recipe tag. A Middle Eastern recipe whose roots come from the Persian Gulf, where it is served traditionally with rice rather than pasta. This recipe departs from that with the fresh addition of spaghetti. You can use a spice grinder or small dedicated coffee mill to freshly grind your spices."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (923.1 g)
- Calories 1220.7
- Total Fat - 26 g
- Saturated Fat - 9.1 g
- Cholesterol - 230.4 mg
- Sodium - 569 mg
- Total Carbohydrate - 145.1 g
- Dietary Fiber - 4.8 g
- Sugars - 9.5 g
- Protein - 108.2 g
- Calcium - 430.5 mg
- Iron - 15.7 mg
- Vitamin C - 13.5 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
Freshly grind cardamom seeds, allspice, loomi, cloves and cinnamon stick, then stir together with turmeric and aleppo pepper in a small bowl.
Step 2
Toss lamb meat with spices.
Step 3
Heat ghee or oil in a dutch oven or stew pot and brown the lamb with the grated onion and garlic, stirring constantly to prevent burning the spices.
Step 4
Add the mastic, water, and mushrooms and bring to a boil.
Step 5
Reduce heat, cover, and simmer 1-1/2 hours.
Step 6
Uncover and simmer another 1-1/2 hours or until the meat is tender.
Step 7
During the last half hour of cooking, cook pasta in boiling salted water until tender, then drain.
Step 8
Toss the cooked pasta with the yogurt, cheese, and most of the mint.
Step 9
Ladle the stew over the pasta and garnish with the remaining mint.
Tips
No special items needed.
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