Ingredients:
Lamb:
• 2 pounds lamb, cubed
• 1 tablespoon lemon juice
• 2 tablespoons oil
• 1 1/2 teaspoons 7 spice
• 1 teaspoon garlic powder
• 2 large onions, chopped
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 whole cloves
• 3 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick
• 4 cloves garlic, minced
Yogurt Sauce:
• 2 cups yogurt
• 1 egg
• 2 tablespoons flour
Directions:
• Mix the lamb with lemon juice, oil, garlic powder, and 1 teaspoon 7 spice.. Marinate for 2 hours or overnight.
• Add 2 tablespoons oil to a heavy-bottomed pan over medium-high heat.
• Add the marinated lamb to the pan and sear on medium-high heat for 8-10 minutes, or until the meat is browned on all sides. Remove the meat and set aside.
• Add the sliced onions and sauté until golden brown, about 10 minutes.
• Add garlic and sauté for 1 more minute.
• Return the meat to the pan.
• Add 4 cups of water, bay leaves, cardamom pods, cinnamon stick, black pepper, 1/2 teaspoon 7 spices, cloves, and salt.
• Cover and simmer on low for about 1 hour.
• Whisk together egg, and flour. Add yogurt.
• Mix together well using a whisk until well incorporated.
• Add yogurt mixture to the lamb. Continue cooking for 10-15 minutes.
• Adjust the seasonings for salt.
This traditional laban immo goes well with fragrant Pilaf to soak up the flavors of the stew.
For a classic style, serve in deep bowls with a generous ladleful of the stew, ensuring each portion contains tender lamb pieces and plenty of creamy yogurt sauce.
