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.

LAMB SHOULDER

INGREDIENTS
  • 1 lamb shoulder, deboned and cut into large cubes
  • 5 Spanish onions
  • 1.5kg natural yoghurt
  • 3 tbsp corn flour (thickening agent)
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamon
  • 6 tbsp mild or medium curry or even hot, if that is absolutely your personal taste
  • 1 tbsp salt or to taste

lina-saad-lamb-rice

METHOD
  1. Chop the onions finely and sweat them in a pot with some olive oil and vegetable oil.
  2. 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.
  3. 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.
  4. In the meantime, pour the yoghurt in a bowl and whisk with the hand held blender with some salt to taste.
  5. 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.
  6. Mix the corn flour with a bit of water and add them to the yoghurt and mix for 2 minutes.
  7. 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.
  8. The dish is served with pilau rice.

PILAU RICE

INGREDIENTS
  • 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
METHOD
  1. Into a suitable pot, add the knob of butter and dash of oil.
  2. Add the vermicelli and sauté until light golden. Add the rice and season with salt and stir quickly.
  3. Add the 4 cups of hot boiling water, let it bubble and give it a quick stir.
  4. Reduce heat to lowest minimum and let it simmer with the lid on for about 20 minutes or until the rice is mature.

lina-saad-ramadan-expressAward-winning food author, Lina Saad, won the Gourmand World Cookbook Award 2018 for the ‘Best Book in the World’.

Representing the UK, chef Lina’s second cookbook ‘Ramadan Express’ was one of eight shortlisted for the Arab Cuisine category.

This is the second time she’s been awarded the Gourmand accolade after her debut cookbook ‘Land of White: Lebanese Cookery’ also triumphed in 2016.

Born in Sierra Leone, West Africa, Lina left for Lebanon to attend school in Beirut, before moving to London when she was 18 to study for a BA in Hotel Management at Westminster College.

Having previously run the acclaimed Lebanese restaurant Alicia on London’s Warren Street for several years, the mother of two now resides in west London as a full-time author and recipe developer.

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