Lamb in Yogurt
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb lamb shank (cut into cubes)
- 1 quart water
- 2 teaspoons salt
- 1⁄2 lb white pearl onion (skins removed)
- 1 quart yogurt (plain)
- 1 tablespoon butter (clarified)
- 2 garlic cloves (chopped)
- 2 tablespoons mint
directions
- Place lamb in Dutch oven and cover with water.
- Add salt and pearl onions.
- Bring to a boil then reduce heat to simmer and stew lamb for 1 hour or until lamb is fork tender.
- Remove liquid.
- Mix yogurt with lamb meat and warm through on low heat for 2-4 minutes, stirring frequently.
- In a separate skillet use the clarified butter to saute garlic for 1 minute on low (don't let garlic burn), add salt & mint, and then add to yogurt pot mixing well.
- Serve warm with baked sweet potato. Enjoy.
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Reviews
-
I think this is five stars but I over heated my Balkan yogurt so it separated. DH said he didn't like it, maybe the mint aspect. I also added some boiled potato chunks to the sauce when serving and some cooked peas while it was heating. I used lamb shoulder which I simmered somewhat longer, water and sea salt, to taste, vindalia onion (sweet onions), sweet butter (unsalted), since I wasn't planing to burn the garlic I didn't see a need to clarify the butter, plus the fresh mint. Made for Summer 2012 NA*ME TAG! (June, July, August)
RECIPE SUBMITTED BY
AcadiaTwo
Cedar Brook, New Jersey
I'm a graphic artist, food blogger, photographer...