Ingredients
- Cardamom pods (12 pods seeds removed and ground)
- Allspice berries (15 berries ground)
- 2 dried whole limes (loomi crushed and ground)
- 6 cloves (whole cloves, ground)
- 1 cinnamon stick
- 2 teaspoons red aleppo pepper
- 4 teaspoons ground turmeric
- 1 1/2 pounds lamb, shank
- 1 1/2 pounds lamb, neck
- 3 tablespoons ghee (or olive oil)
- 1 large onion grated (use a box grater or food processor fitted with a grating blade)
- 4 cloves garlic, finely chopped
- 6 pieces mastic (about 1/2 teaspoon; optional)
- 1 1/2 quarts water
- 2 pounds white button mushrooms
- 1 pound spaghetti pasta
- 2 cups Greek yogurt
- 1/2 cup grated cheese (kashkaval cheese or parmesan cheese)
- 1/4 cup chopped fresh mint
How to Make
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Step 1: Freshly grind cardamom seeds, allspice, loomi, cloves and cinnamon stick, then stir together with turmeric and aleppo pepper in a small bowl.
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Step 2: Toss lamb meat with spices.
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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.
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Step 4: Add the mastic, water, and mushrooms and bring to a boil.
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Step 5: Reduce heat, cover, and simmer 1-1/2 hours.
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Step 6: Uncover and simmer another 1-1/2 hours or until the meat is tender.
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Step 7: During the last half hour of cooking, cook pasta in boiling salted water until tender, then drain.
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Step 8: Toss the cooked pasta with the yogurt, cheese, and most of the mint.
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Step 9: Ladle the stew over the pasta and garnish with the remaining mint.
We hope you enjoy this recipe!
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