Laban Emmo. (لبن إمّو).

Updated at: Wed, 04 Oct 2023 09:43:34 GMT

Step 1

In a large skillet, heat the oil on medium heat, sauté the chopped onion for 3 to 4 mins until wilted, add the garlic with pinch of salt, stir for 1 min then set aside.

Step 2

In a heavy bottom Pot, sear the meat on all sides until browned, stir in the bay leaves, cardamom and cinnamon, onion, add the water, peppercorn, season with salt and bring it to a boil, (skim the rancid) reduce the heat to medium low and let it simmer for 1 hour the remove and set aside, sieve the broth and reserve 2 cups of the liquid.

Step 3

To prepare the Laban Sauce; whisk the Laban, then strain it to get rid of the lumps inside it, pour it in the pot, add salt and cook on medium high for 10 to 15 minutes until the sauce starts to thicken, (keep stirring with wooden spoon or yogurt will split).

Step 4

Once it reach to a light boil, stir in the slurry and 1 cup of the reserved broth to the yogurt, bring back to a simmer while continuously stirring, until reaching the required consistency.

Step 5

Add the sautéed onion, mint and garlic and mix it through, adjust the salt if necessary, finally add the lamb shanks and mix it gently with the yoghurt, reduce the heat to low and let all the ingredients infuse together for 10 minutes, stirring gently once or twice.

Step 6

Turn off the heat, then serve with vermicelli rice on the aside.

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