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Laban Emmo

Lebanese deliciousness
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Lebanese
Servings 4 People

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