Lamb in Yogurt Sauce – Laban Emmo aka Shakriyeh

  • Servings: 2 or 3

This Lebanese dish is cooked with lamb meat (usually shank) and yogurt, and served with a side dish of vermicelli rice (recipe on this website). It’s tasty, comforting, healthy and easy to prepare.

Traditionally, it’s made using goat or sheep milk yogurt but I do it with cow milk Greek style yogurt.

In other countries of the Levant, it’s known as Shakriyeh and cooked with an addition of chickpeas.


  • 500g of lamb meat cut into bite size pieces
  • About 2 cups of chicken broth
  • 1 large onion, finely chopped
  • 4 garlic cloves peeled ( to be mashed with 1 heaped tbsp of dried mint or 2 tbsp of chopped fresh coriander)
  • 2 tbsp of olive oil
  • 3 cups of creamy natural yogurt
  • 2 tbsp of cornstarch
  • 1 heaped tsp of Lebanese seven spices
  • White pepper and salt to taste
  • 2 tbsp of butter to fry one handful of slivered almonds


Step 1

Heat the oil in a pan over medium high heat and fry the onions then the meat until slightly coloured. Pour the chicken stock to just cover the meat and cook with the spices and some aromatics of your choice (bay leaf, cinnamon stick…) until the lamb is tender and the broth has quartered . When done put it aside

Step 2

Now make a slurry with the cornstarch and combine with the yogurt placed in a bowl. Add the yogurt to the lamb and its broth together with the mashed garlic and mint (or coriander). Put the pan back on the stove on a lower heat and finish cooking, stirring until the sauce has boiled . When the sauce has thickened to your liking (creamy consistency), adjust the seasoning if needed then turn off the heat and pour everything into a deep serving dish. Top all with melted butter and toasted slivered almonds.

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