Laban Immo (Shakriyeh) pairs tender braised lamb with a velvety, spiced yogurt sauce infused with garlic and mint. This Middle Eastern classic requires careful whisking to prevent yogurt separation but rewards with rich, complex flavor.
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Trim off the excess fat off the lamb. You don’t want to remove all of it, just the extremely thick pieces.
Add the lamb to a pot with halved onions, bay leaves, cardamom pods, cinnamon sticks, black pepper, 7 spices, cloves, and salt.
Turn the heat to high and dry sauté for a few minutes before adding the water. Let it come to a boil, then skim off the excess foam that floats to the top.
Let it boil for 15 minutes before covering and simmering on low for about 1 hour, more or less depending on how big the lamb pieces are.
Once it’s done, remove the lamb, strain the broth, and set it aside. Do not discard it.
To a clean pot and without turning on the stove, add the yogurt, cornstarch, salt, and 7 spices. Mix together well using a whisk until well incorporated.
Add this pot to a medium-low flame. You need to continuously whisk this for 10-15 minutes until you start seeing bubbles on the surface of the yogurt. Keep whisking so the yogurt doesn’t separate.
Once the bubbles are present, add in the reserved broth slowly. Continuously whisk as you add in the broth. Add as much broth as you want, keep in mind that the sauce will thicken as it sits.
Once the broth is fully incorporated, add in the lamb pieces, stir to coat, and cover. Let the lamb cook in the yogurt for another 15-20 minutes or until tender.
As the lamb is cooking in the yogurt, sauté minced garlic in the olive oil until golden brown. Then, add it to the pot when done.
Add in the dried mint, and adjust the seasonings for salt.
Mix well, top with fried pine nuts, and serve. Enjoy!
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often and adding lamb broth if the sauce has thickened too much.
Written automatically by CookOS, not by the creator.
Whisk continuously over medium-low heat for 10-15 minutes until bubbles form before adding broth. Constant whisking and gradual broth incorporation prevent separation.
Yes, but reduce simmering time to 45 minutes or less, since boneless pieces cook faster. Bone-in cuts add more flavor to the broth.
Mix equal parts ground cinnamon, allspice, black pepper, and nutmeg. You'll lose some authenticity, but it approximates the blend.
Start with 3 cups as the recipe states, but add less if you prefer a thicker sauce or more for a thinner consistency. The sauce thickens as it sits.
Yes. Refrigerate up to 3 days. Reheat gently over low heat, stirring occasionally, and add a splash of broth if sauce has thickened too much.
