Laban Immo
Description
Ingredients
- 6 cups full cream plain yogurt
- 2 1/2 tablespoons cornstarch diluted in 1/2 cup of water
- 1/4 cup pine nuts
- 2 tablespoons butter
- 10 medium sized onions peeled
- 500 grams lamb or beef shanks on the bone or lamb neck on the bone
- Salt to taste
Instructions
- Wash the meat under running water and drain. Transfer to a pot, and add 8 cups of water and cook on high heat. Spoon the scum as it appears on top, and once it reaches a boiling point add the whole onions. Cover the pot, reduce heat to low and simmer for 2 hours until the meat is fully cooked. Strain the broth and transfer the meat to a dish to cool down. Shred the meat.
- Remove the cooked onions and blend using a hand blender, then transfer to a large pot. Add 1 1/2 cups of the meat broth to the onions. Stir in the yogurt and the diluted cornstarch and season with salt.
- Cook over high heat whisking continuously; when the mixture reaches a boiling point, add the cooked meat shreds, and simmer over medium-low heat.
- Meanwhile melt butter in a skillet over medium heat, and sauté the pine nuts, stirring constantly to a golden color.
- Transfer the pine nuts to the yogurt mixture, simmer for a bout 5 minutes over low heat, serve with rice and vermicelli.
Video
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