Lamb Cooked with Yogurt (Laban Immo)
Laban Immo, literally means his mother's Laban; laban is the yogurt mixture used to add to the sauce. This lamb dish is obviously a memory of home for the Lebanese, lamb as always is the main ingredient; try adapting the recipe to another meat as lamb is not always a favorite with those who are not used to its strong taste!
½ kg lamb neck fillet cut into cubes
2 tbsp oil
5 cups yogurt
2 cloves of garlic crushed
1 tsp dried mint
1 tbsp butter
2 tbsp cornflour mixed with 2 tbsp water
1 egg white
a pinch of mixed spices (7 or 5 spice mix)
2 cups water
- Slice the onions in julienne
1. Brown onions in a saucepan until soft.
2. Add the meat pieces and spices, fry for a few minutes and then bring to a boil by adding water. Lower the heat and allow it to simmer for almost 1 hour or till the meat is tender (you can use a pressure cooker for faster and better results).
3. Once the meat is tender if the sauce is still very watery, remove the lamb and reduce it to half.
4. In the meantime combine yogurt, egg, cornflour and salt in a saucepan and bring to a boil. Lowe the heat and keep stirring all the time in the same direction.
5. Once it has started to thicken and resembles a sort of creamy gravy add the cooked meat with its sauce. Simmer for 5 minutes.
6. Heat some butter in a separate pan, add garlic and mint, fry for one minute and then pour over the yogurt. Serve the meat with some rice.