Curried Lamb Yoghurt – Lina Saad
A stunning fragrant dish, descending originally from a popular lamb cubes dish cooked in fresh yoghurt and onions known as “Laban Emo”.
My mother loved adding her touch with some curry spices and it is delicious.
- Chop the onions finely and sweat them in a pot with some olive oil and vegetable oil.
- Once the onions are nearly golden add the lamb cubes and stir from time to time, until the lamb is sealed; this should take around 8- 10 minutes, add some salt and all the mentioned spices.
- Pour about 1litre of cold water and let it cook until the lamb is soft and tender; this is usually about an hour and 10 minutes more.
- In the meantime, pour the yoghurt in a bowl and whisk with the hand held blender with some salt to taste.
- Once the lamb cubes are thoroughly cooked, take about 1 cup of the stock with some of the onions and add them to the yoghurt, whisk them till the onions are dissolved.
- Mix the corn flour with a bit of water and add them to the yoghurt and mix for 2 minutes.
- Pour everything back to the original stock pot all with the lamb cubes and bring to boiling point, maintain for 5 minutes and VOILA the dish is over.
- The dish is served with pilau rice.
- 2 cups of basmati rice
- ½ cup of vermicelli
- 4 cups of hot boiling water
- Knob of butter
- Dash of vegetable oil
- Salt to taste
- Into a suitable pot, add the knob of butter and dash of oil.
- Add the vermicelli and sauté until light golden. Add the rice and season with salt and stir quickly.
- Add the 4 cups of hot boiling water, let it bubble and give it a quick stir.
- Reduce heat to lowest minimum and let it simmer with the lid on for about 20 minutes or until the rice is mature.
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