Laban Ummo (Lamb in Yogurt)
A recipe for Laban Ummo (Lamb in Yogurt) from the cookbook, Forever Beirut. Lamb is simmered until tender and served in a yogurt sauce.
Servings 4 -6 Servings
Ingredients
- 1 pound (450 grams) boneless lamb shanks cut into chunks
- 1 large onion quartered
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves
- 2 cardamom pods
- 2-3 allspice berries
- 1 tablespoon coarse sea salt
Yogurt Sauce:
- 4 1/2 cups (1 kilogram) plain yogurt
- 1 large egg whisked
- 1 teaspoon salt
- 1 1/2 tablespoons cornstarch mixed with 1/4 cup (60 milliliters) water
Instructions
- An hour before you cook the yogurt sauce, it is best to bring out the yogurt from the refrigerator and let it stand at room temperature.
- Place the lamb in a large pot and cover with water. Bring to a boil, skimming the foam from the surface.
- Add the onion, bay leaf, cinnamon stick, cloves, cardamom, allspice, and salt. Reduce the heat, cover, and simmer for 1 1/2 to 2 hours, until the meat is very tender (you can do this in a pressure cooker, if you have one, to save time).
- Strain the broth through a fine sieve, and set the meat and broth aside.
To make the Yogurt Sauce:
- Put the yogurt in large pot and set over medium heat. Whisk in the egg and salt and bring to a boil, whisking constantly in the same direction to avoid curdling.
- As soon as the yogurt starts to boil, lower the heat to low and add the diluted cornstarch and 1 cup (240 milliliters) of the warm lamb broth. Simmer, stirring constantly, for 15 minutes, until the sauce thickens.
- Add the meat and simmer for an additional 10 minutes.
- Serve with rice or Vermicelli Rice.