Скачать или смотреть Laban Immo - Shakriyeh - Lamb and Yogurt Stew - طريقة عامل لبن إمه - Episode 122

Find this recipe and all other recipes on my blog:
https://thebitewithjackie.wordpress.com/

Ingredients:
For the broth:
2 ½ – 3 lb lamb shoulder, bone in, excess fat trimmed, cut into about 3 inch pieces
1 small onion, quartered
2 bay leaves
1 teaspoon allspice
12-14 cups water

For the laban immo
1 – 32oz tub of plain yogurt (NOT Greek yogurt!! And Not flavored!)
6 cups of lamb broth
1 egg
Salt
10 cloves garlic, finely minced
2 tablespoons samneh (ghee) or unsalted butter
1/3 cup dried mint

Serving suggestion:
Jasmine white rice
Toasted pine nuts or slivered almonds

Laban immo is one of the most comforting meals on the planet. The homemade lamb (or beef) broth with the yogurt is such a match made in heaven. To the western palate, warm yogurt may not sound so appealing, but believe me when I tell you, you’ll be hooked upon first bite. The dish is comprised of fall off the bone lamb meat (which we remove any gaminess from by boiling it for one hour with an onion, bay leaf and allspice), a garlicy yogurt sauce topped with dried mint, served over rice and top with freshly toasted pine nuts or almonds. This dish has it all (except maybe veggies – side of salad, anyone?) and is perfect for the cooler months. If you give this a try, please share with me on Facebook or Instagram (@thebitewithjackie) so I can see and share!

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