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Lamb Cooked in Yogurt
Lebanese, Jordanian, and Syrian recipe
المقادير
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2 kgs lamb neck |
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3 cups yogurt |
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2 loaves crisp bread, broken into bite-sized pieces |
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2 tablespoons pine nuts |
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Ghee |
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3 onions, cut into tiny pieces |
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1 tablespoon turmeric |
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1/2 teaspoon mixed spice |
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2 egg whites |
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1/2 teaspoon cinnamon |
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Salt and black pepper |
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2 cups cooked rice |
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The best cuts for this recipe are taken at each vertebrae. |
طريقه التحضير |
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Bring lamb to a boil in cold salted water, removing scum occasionally until tender. |
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Brown pine nuts in ghee till golden, remove from flame, and set aside. |
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Brown onion in same ghee till golden, then place the browned onions, turmeric, cinnamon, and mixed spice in pot and parboil for 5 minutes. |
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Beat egg whites until frothy, add yogurt, beat again, sieve yogurt onto cooking pot, adjust seasoning and bring to a boil for 5 minutes longer with the cover removed. |
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Place bread in bottom of serving casserole, then wet with some broth, cover with rice, spill rest of yogurt on top, then neatly arrange lamb all round, sprinkle the pine nuts, and serve. |
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تعلقيقات المستخدمين
أضف تعليق
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