Mahiche ba Baghali Polo Recipe - Persian Recipes by I got it from my Maman
Lamb Dishes,  Persian Classics

Mahiche – Persian Lamb Shanks

Mahiche aka Lamb shanks make the perfect Sunday dinner! They look like you made a big effort, but they’re actually so easy to prepare. And the taste! Don’t get me started on the taste of these fall-off-the-bone-tender, mouthwatering shanks!

To turn them into a real Persian classic, serve them with Baghali Polo – Broad Bean and Dill Rice. They also go great with Baghali Polo’s sister dish Nokhod Polo – Pea and Dill Rice.

Whichever way you decide on serving them, I guarantee you won’t regret it!

Mahiche ba Baghali Polo Recipe - Persian Recipes by I got it from my Maman

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Ingredients (for 4 if served with Baghali Polo)

2 lamb shanks (approx. 1.9lbs / 850g)

1 onion

4 cloves garlic

6 tbsp vegetable oil

1 tbsp tomato paste

1 tsp turmeric

1/2 tsp black pepper

Salt to taste

Time

Prep: 15 min

Cook: 2 h

Total: 2 h 15 min

Method

Peel the onion, cut it in half and slice it. Peel the garlic cloves and slice them as well.

Heat 4 tbsp vegetable oil in a frying pan and sauté the lamb shanks for about 10 minutes until golden brown from all sides.

Remove the meat from the pan and gently sauté the onions in the same oil. After 5 minutes add the garlic and sauté both together for another 5 min. 

Then add the tomato paste to the onions and season with turmeric, black pepper and salt. Combine everything well and let the tomato paste fry gently for a few minutes, then add 2 cups / 470ml freshly boiled water.

Give the mixture a good stir and return the meat to the pan. Put on the lid and let it simmer over low heat for 1h 45min. Turn the lamb shanks occasionally.

For the ultimate Persian culinary experience enjoy with Baghali Polo (Broad Bean and Dill Rice) or with Nokhod Polo (Pea and Dill Rice).


Mahiche – Lamb Shanks

Course Main Course
Cuisine Persian
Keyword lamb shanks, mahiche
Prep Time 15 minutes
Cook Time 2 hours
Servings 4 people
Author Hami

Ingredients

  • 2 lamb shanks (approx. 1.9lbs / 850g)
  • 1 onion
  • 4 cloves garlic
  • 4 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • salt to taste

Instructions

  1. Peel the onion, cut it in half and slice it. Peel the garlic cloves and slice them as well.

  2. Heat 4 tbsp vegetable oil in a frying pan and sauté the lamb shanks for about 10 minutes until golden brown from all sides.

  3. Remove the meat from the pan and gently sauté the onions in the same oil. After 5 minutes add the garlic and sauté both together for another 5 min. 

  4. Then add the tomato paste to the onions and season with turmeric, black pepper and salt. Combine everything well and let the tomato paste fry gently for a few minutes, then add 2 cups / 470ml freshly boiled water.

  5. Give the mixture a good stir and return the meat to the pan. Put on the lid and let it simmer over low heat for 1h 45min. Turn the lamb shanks occasionally.

  6. For the ultimate Persian culinary experience enjoy with Baghali Polo (Broad Bean and Dill Rice) or with Nokhod Polo (Pea and Dill Rice).

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. I’d love to see your Mahiche! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

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Looking for more Persian recipes? Here are my Persian classics!

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Thanks for stopping by! Enjoy your meal!

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