Laban Immo
Description
Laban Immo is the kind of meal that feels like a warm embrace. Tender lamb or beef shanks are slowly simmered with plenty of onions in a rich, tangy yogurt-based broth, then served over fragrant rice and vermicelli.
Ingredients
- 6 cups full-fat plain yogurt
- 2½ tablespoons cornstarch diluted in ½ cup water
- ¼ cup pine nuts
- 2 tablespoons butter
- 10 medium-sized onions peeled
- 500 grams lamb or beef shanks bone-in, or bone-in lamb neck
- Salt to taste
Instructions
- Wash the meat under running water and drain well. Transfer it to a pot, add 8 cups of water, and cook over high heat. Skim off the scum as it rises to the surface. Once the water reaches a boil, add the whole onions. Cover the pot, reduce the heat to low, and simmer for 2 hours, or until the meat is fully cooked.Strain the broth and transfer the meat to a dish to cool. Once cooled, shred the meat.
- Remove the cooked onions and blend them using a hand blender, then transfer them to a large pot. Add 1½ cups of the meat broth to the onions. Stir in the yogurt and diluted cornstarch, then season with salt.
- Cook over high heat, whisking continuously. When the mixture reaches a boil, add the shredded cooked meat and reduce the heat to medium-low. Simmer until done.
- Meanwhile, melt the butter in a skillet over medium heat and sauté the pine nuts, stirring constantly, until golden brown.
- Transfer the pine nuts to the yogurt mixture, simmer for about 5 minutes over low heat, and serve with rice and vermicelli.
Video
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