"Shakriya - Laban Emmo"
Ingredients:
- 1 kg lamb cut into chunks
- 1 kg goat or cow yogurt as desired
- 500 g small pearl onions
- 1 tbsp ghee
- 1 tbsp cornstarch
- 1 tsp salt
- 4 cups hot water or as needed
Directions:
- In a deep pot, add the ghee & brown the meat. Add the onions. Stir until onions are translucent, add hot water & bring to a boil. Reduce heat & simmer for 60 minutes until lamb is tender
- In another deep pot, add the yogurt along with the cornstarch that you have dissolved in a cup of water, whisking well until it is smooth & free of lumps
- Stir the yogurt continuously until it comes to a boil & has a thick silky consistency
- Pour the cooked yogurt over the meat and onion mixture, adding salt to taste, simmer for another 10 -15 minutes
- Transfer to your choice of serving dish & serve hot next to rice or Bulgar cooked with vermicelli.
Ingredients:
- 1 kg lamb cut into chunks
- 1 kg goat or cow yogurt as desired
- 500 g small pearl onions
- 1 tbsp ghee
- 1 tbsp cornstarch
- 1 tsp salt
- 4 cups hot water or as needed
Directions:
- In a deep pot, add the ghee & brown the meat. Add the onions. Stir until onions are translucent, add hot water & bring to a boil. Reduce heat & simmer for 60 minutes until lamb is tender
- In another deep pot, add the yogurt along with the cornstarch that you have dissolved in a cup of water, whisking well until it is smooth & free of lumps
- Stir the yogurt continuously until it comes to a boil & has a thick silky consistency
- Pour the cooked yogurt over the meat and onion mixture, adding salt to taste, simmer for another 10 -15 minutes
- Transfer to your choice of serving dish & serve hot next to rice or Bulgar cooked with vermicelli.