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Bedouin Lamb and Mushroom Stew

Created by Sue on May 22, 2013

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

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.