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Category:
Lamb
Rating:
5.00
Contributor:
marel
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Meat cooked with Yogurt - (Laban Immo)
½ kg lamb neck fillet cut into cubes or lamb legg will work well
4 onions sliced
2 Tbs oil
5 cups yogurt
2 cloves of garlic crushed
1 tsp dried mint – I prefer fresh mint so allow 1tbs
1 Tbs butter
2 Tbs cornflourr mixed with 2 tbs. water
1 egg beaten
a pinch of mixed spices
salt
2 cups water
 Brown onions in a saucepan until soft. Add the meat pieces and spices, fry for a few minutes and then bring to a boil by adding water. Lower the heat and allow it to simmer for almost 1 hour or till the meat is tender.
In the meantime combine yogurt, egg, cornflower and salt in a saucepan and bring to a boil, stirring all the time. As soon as it starts boiling, lower the heat and add the cooked meat with its sauce.
Simmer for 10 minutes. Heat some butter in a separate pan, add garlic and mint, fry for one minute and then pour over the yogurt. Serve the meat with some rice.
This is a typical Lebanese dish and if you think at first that 5 cups of yoghurt seems to be too much - just follow the recipe and be prepared for the recult. This is also good if eaten the next day. |
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