A delicious Lebanese staple dish. We usually order it but i thought i’d try making it and it turned out perfect.
Laban Emmo
Lebanese deliciousness
Equipment
- Pressure cooker preferably
Ingredients
- 1 kg lamb shanks on bones or no bones
- 5 medium sized onions sliced
- 6 small onions peeled and kept whole
- 1.5 kg full fat yogurt
- 1 egg
- 1 tbsp corn flour
- 5 minced garlic cloves
- 1 bunch chopped coriander
- 2 bay leaves
- 1 cinnamon stick
- 2 cloves
- 5 cups water
- 2 tbsp butter separates
- 4 tbsp olive oil separated
- 2 tsp cinnamon Powder
- 2 tsp all spice
- 2 tsp salt or more, to taste
Instructions
- Heat 1 tbsp butter and 1 tbsp olive oil in a pressure cooker. You can use a regular pot but it’ll take double the time to cook the meat
- Add the onions both sliced and whole and fry until tender
- Add the meat, salt, and the spices, brown the meat on each side for 3-5 mins
- Add the bay leaves, cinnamon stick, cloves and water
- Let it come to a boil and close the pressure cooker. Cook for 40-45 min
- While meat cooks, strain yogurt into a large pot
- Add the egg and the cornstarch and turn on the heat on low
- Keep stirring (might take a while) until yogurt starts to bubble. Do not stop stirring
- Once yogurt bubbles, turn heat off
- In a pan, fry the garlic for 2-3 min in 1 tbsp butter and 1 tbsp olive oil
- Add the coriander and fry for another 3-5 mins
- Keep the mixture aside
- Once meat is done, remove the meat and set aside. Discard the bay leaves, cinnamon stick and cloves
- Start by adding one ladle at a time to the yogurt, until the mixture thins but isn’t soupy. I added around 3 ladles
- Add the coriander mixture to the yogurt with it’s oil
- Add the meat and turn on the heat on low, let it bubble once and turn off
- Serve with vermicelli rice on the side
Notes
You can skip the garlic coriander mix and instead fry 1/2 cup of pine nuts and add them to the yogurt mixture
Looks great, will try it