Servings
Font
Back
0.0 from 0 votes

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.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 4 -6 Servings
Course: Main Course
Cuisine: Lebanese

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

    Cup of Yum
  1. 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.
  2. Place the lamb in a large pot and cover with water. Bring to a boil, skimming the foam from the surface.
  3. 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).
  4. Strain the broth through a fine sieve, and set the meat and broth aside.
To make the Yogurt Sauce:
  1. 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.
  2. 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.
  3. Add the meat and simmer for an additional 10 minutes.
  4. Serve with rice or Vermicelli Rice.