Name: Lamb in Yogurt Sauce - Laban Emmo (aka Shakriyeh)
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 2 or 3
Ingredients: 500 g lamb meat, cut into bite-size pieces; About 2 cups chicken stock; 1 large onion, finely chopped; 4 garlic cloves, peeled (to be mashed with 1 heaped tbsp dried mint or 2 tbsp chopped fresh coriander); 2 tbsp olive oil; 3 cups creamy natural yogurt; 2 tbsp cornstarch; 1 heaped tsp Lebanese seven spices; White pepper and salt to taste; 2 tbsp butter to fry 1 handful slivered almonds

"Indulge in the comforting richness of Laban Emmo, a traditional Lebanese lamb stew where tender pieces of lamb are slow-cooked in a creamy yogurt sauce infused with garlic, mint, and aromatic spices. Topped with toasted slivered almonds and a drizzle of melted butter, it offers a delightful contrast of textures. Serve with vermicelli rice for an authentic Levantine dining experience."

Method 2 Steps

1

Heat the olive oil in a pan over medium-high heat and fry the onion until softened, then add the meat until slightly colored. Add the chicken stock to just cover the meat and cook with the spices and some aromatics of your choice (bay leaf, cinnamon stick, etc.) until the lamb is tender and the stock has reduced to a quarter. Set aside.
2

Make a slurry with the cornstarch and a little cold water, then whisk it into the yogurt. Add the yogurt mixture to the lamb and its stock, along with the mashed garlic and mint (or coriander). Return the pan to low heat and stir continuously until the sauce boils and thickens to a creamy consistency. Adjust seasoning if needed, then transfer to a serving dish. Top with melted butter and toasted slivered almonds.

Lamb in Yogurt Sauce - Laban Emmo (aka Shakriyeh)

🥗 Ingredients (10 items)

Method 2 Steps

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