Whether you’re a fan of Middle Eastern cuisine or simply seeking a new and exciting dish to try, Laban Immo is sure to captivate your taste buds. I remember the first time I introduced this dish to my husband. He was skeptical because it sounded too close to mansaf (the yogurt, lamb). But once he tried it he loved it. He loved the backstory of it too haha! It’s said that the reason this dish came about was to make sure a certain group of people wouldn’t steal this dish due to their dietary restrictions, because they are known as land and culture “vultures” 🙂
Laban Immo, also known as Shakriyeh, is a traditional Middle Eastern main dish that combines succulent lamb with creamy yogurt to create a comforting and flavorful stew. This recipe delivers tender, melt-in-your-mouth lamb infused with aromatic spices, all enveloped in a velvety yogurt sauce.
A True Feast for the Senses!
What is Laban Immo?
Laban Immo is a lamb yogurt stew that hails from the Levantine region. It features bone-in lamb shoulder or lamb shanks cooked in a fragrant broth and then simmered in a creamy yogurt-based sauce.
The combination of tender meat, aromatic spices, and tangy yogurt creates a harmonious blend of flavors that is both comforting and indulgent.
Actually, this recipe is also known as “Shakriyeh” in Syria. The name comes from the Arabic word “shukr” meaning thankful. The story said that the name was chosen because families were able to make this dish and indulge themselves and their loved ones. So they used the word “shukr” to praise God and express gratitude.
The name “Laban Immo” is used in other parts of the Levant, like areas of Palestine and Lebanon. This term means “his mother’s yogurt” in Arabic. The reason for the name may be due to the lamb being cooked in yogurt, specifically sheep’s yogurt which was commonly used at that time.
This dish is the kind of thing you whip up for those special moments, you know? Family gatherings, Ramadan iftar, or when you’ve got guests over. And let me tell you, it’s absolutely perfect for those chilly winter days because that soup will warm you right up when you’re feeling cold.
Levantine region is known for its yogurt-based stews like the kibbeh bi laban, Sheikh Makhshi (Kusa Bi Laban), Shish Barak-Dumplings in Yogurt, Authentic Mansaf, and many other delicious recipes.
A Good Food Means A Good Mood
Why You Will Love It
Rich and tender: Laban immo is about tender pieces of lamb that are slow-cooked to perfection, resulting in meat that practically melts in your mouth.
Creamy and tangy: The yogurt-based sauce imparts a luscious creaminess to the stew, while the tanginess adds a delightful contrast to the savory lamb.
Aromatic and flavorful: The spices, including cloves, cardamom, cinnamon, black pepper, and 7 spices, infuse the yogurt cooked lamb dish with a fragrant and complex flavor profile.
Comforting and satisfying: Laban immo recipe is the epitome of comfort food, offering warmth, richness, and a hearty dose of satisfaction.
Ingredients
To make this delicious lamb and yogurt stew recipe, you will need the following ingredients:
Lamb: It is the star of the dish. You can use bone-in lamb shoulder or lamb shanks.
Aromatic herbs and spices: You will need to use cloves, cardamom pods, cinnamon sticks, black pepper, 7 spices, and dried bay leaves. They will elevate the flavor profile and add depth to the stew.
Small onions: Halved onions contribute a subtle sweetness to the broth.
Salt: It enhances the overall taste of the dish.
Water: It is used to create a flavorful lamb broth.
Yogurt: It is the base of the creamy sauce, yogurt brings a tangy and velvety texture to the stew. Plain yogurt is the best yogurt for laban immo.
Egg and cornstarch: These ingredients help thicken the yogurt sauce, giving it a smooth and velvety consistency.
Extra virgin olive oil: Use it to sauté garlic. The olive oil adds a hint of richness to the final dish.
Garlic: Adds a rich and robust flavor to the creamy yogurt lamb stew.
Dried mint: A fragrant herb that adds a refreshing note to the dish.
Fried pine nuts: These crispy and nutty garnishes enhance the presentation and add a delightful crunch.
Steps to Prep
Prepare the Lamb
To start, trim off the excess fat off the lamb. You don’t want to remove all of it, just the extremely thick pieces.
Then, add the lamb to a pot with halved onions, bay leaves, cardamom pods, cinnamon sticks, black pepper, 7 spices, cloves, and salt.
After that, turn the heat to high and dry sauté for a few minutes before adding the water. Let it come to a boil, then skim off the excess foam that floats to the top.
Now, let it boil for 15 minutes before covering and simmering on low for about 1 hour, more or less depending on how big the lamb pieces are.
Once it’s done, remove the lamb, strain the broth, and set it aside. Do not discard it.
Make the Yogurt Base
To a clean pot and without turning on the stove, add the yogurt, cornstarch, salt, the large egg, and 7 spices. Mix together well using a whisk until well incorporated.
Now, add this pot to a medium-low flame. You need to continuously whisk this for 10-15 minutes until you start seeing bubbles on the surface of the yogurt. Keep whisking so the yogurt doesn’t separate.
Once the bubbles are present, add in the reserved broth slowly. Continuously whisk as you add in the broth. Add as much broth as you want, keep in mind that the sauce will thicken as it sits.
Once the broth is fully incorporated, add in the lamb pieces, stir to coat, and cover. Let the lamb cook in the yogurt for another 15-20 minutes or until tender.
As the lamb is cooking in the yogurt, sauté minced garlic in the olive oil until golden brown. Then, add it to the pot when done.
After that, add in the dried mint, and adjust the seasonings for salt.
Finally, mix well, top with fried pine nuts, and serve. Enjoy!
Substitutions and Variations
Meat: Instead of lamb, you can use goat, veal shoulder, or beef shank meat for this homemade shakriyeh recipe.
Yogurt: Greek yogurt can be used as a substitute for plain yogurt. Keep in mind that Greek yogurt tends to be thicker, so you may need to adjust the consistency of the sauce by adding a little more broth.
Can I adjust the spiciness of lamb shakriyeh?
Yes, you can adjust the spiciness of lamb shakriyeh to suit your preference. If you prefer a milder version, you can reduce the amount of black pepper or omit any additional spicy ingredients. However, if you prefer it spicier, you can add a pinch of cayenne pepper or chili flakes to enhance the heat.
Savor the Creamy Tanginess
Best Ways to Serve Laban Immo
Let me tell you, this Middle Eastern yogurt stew is so delicious no matter how you serve it! Trust me, its authentic flavors are so irresistible that before you know it, you’ll be polishing off the dish in no time and craving seconds. It’s that good!
For a classic style, serve authentic shakriyeh in deep bowls with a generous ladleful of the stew, ensuring each portion contains tender lamb pieces and plenty of creamy yogurt sauce.
You can also sauté pine nuts until golden brown and sprinkle them over the stew for a delightful crunch and a touch of elegance. Also, a sprinkle of dried mint on top adds a pop of color and enhances the aroma.
This traditional laban immo goes well with fragrant Middle Eastern Vermicelli Rice to soak up the flavors of the stew.
Freshly baked Arabic bread or warm pita bread can also be served on the side for dipping and scooping.
A great fresh option to pair the Middle Eastern lamb stew is with a refreshing side salad, such as a Tabbouli Salad Recipe (Tabbouleh) or a simple Arabic Chopped Salad (Salata Arabiyeh) to add a crisp and light element to your meal.
Tips and Tricks
Trimming the lamb: Remove excess fat from the lamb but leave some for added flavor and succulence.
Dry sautéing: Sauté the lamb and spices without oil at first to intensify their flavors.
Skimming the foam: Remove the excess foam that forms on the surface of the boiling broth to ensure a clean and clear stew.
Whisking the yogurt sauce: Continuously whisk the yogurt mixture while heating to prevent it from separating.
Slowly add the broth: Gradually add the reserved lamb broth to the yogurt sauce while whisking to achieve a smooth and creamy consistency.
Storage Tips
Refrigerator: Store shakriyeh leftovers in an airtight container in the refrigerator for about 3-4 days.
Reheating: Reheat it gently on the stovetop and stir until heated through. To maintain the stew’s consistency, add a splash of water or broth.
Can I freeze the yogurt lamb stew?
Yogurt lamb stew does not hold up well in the freezer. However, you have the option to cook the lamb shanks and broth separately and freeze them. When you’re ready to serve, thaw and incorporate them into the yogurt stew.
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Frequently Asked Questions (FAQs)
Yes, you can make a variation of shakriyeh using chicken instead of lamb. All you have to do is adjust the cooking time accordingly, as chicken generally requires less time to cook compared to lamb. The rest of the ingredients and steps remain the same, allowing you to enjoy a flavorful chicken and yogurt stew similar to shakriyeh.
In this case, you have to blend yogurt with an immersion blender and it will become smooth and creamy again.
To ensure that the lamb shanks are fully cooked, you can check their texture by gently piercing them with a fork. If the meat is tender, then it is an indication that the lamb shanks are fully cooked.
You can also check the internal temperature using a meat thermometer. The internal temperature of well-done lamb should reach around 160-165°F.
Must-Try Middle Eastern Recipes:
Middle Eastern Kufta Bil Tahiniye
Middle Eastern Spiced Baked Chicken
Authentic Middle Eastern Chicken Shawarma
Middle Eastern Restaurant-Style Chicken
Middle Eastern Kidney Bean Beef Stew
Viral Smashed Burger Tacos (Middle Eastern Style)
Middle Eastern Inspired Baked Salmon
Middle Eastern Bamya (Okra Stew) Recipe
Tender Middle Eastern Style Beef Shawarma
Middle-Eastern Stuffed Cabbage Rolls
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Laban Immo (Shakriyeh)
Ingredients
To Prepare the Lamb
- 3½ pounds bone-in lamb shoulder, or lamb shanks 3-4 shanks
- 5 whole cloves
- 6 cardamom pods
- 2 cinnamon sticks
- ½ teaspoon black pepper
- 1 teaspoon 7 spices
- 2 dried bay leaves
- 2 small onions halved
- 1 teaspoon salt or to taste
- 8 cups water for broth
To Make the Yogurt Base
- 6 cups yogurt
- 2 teaspoons salt
- 1 teaspoon 7 spices
- 1 large egg
- 2 tablespoons cornstarch
- 3 cups lamb broth or more or less to taste
- 2 tablespoons extra virgin olive oil
- 8 cloves garlic
- 1 tablespoon dried mint
For Garnish
- fried pine nuts
Instructions
To Prepare the Lamb
- Trim off the excess fat off the lamb. You don’t want to remove all of it, just the extremely thick pieces.
- Add the lamb to a pot with halved onions, bay leaves, cardamom pods, cinnamon sticks, black pepper, 7 spices, cloves, and salt.
- Turn the heat to high and dry sauté for a few minutes before adding the water. Let it come to a boil, then skim off the excess foam that floats to the top.
- Let it boil for 15 minutes before covering and simmering on low for about 1 hour, more or less depending on how big the lamb pieces are.
- Once it’s done, remove the lamb, strain the broth, and set it aside. Do not discard it.
To Make the Yogurt Base
- To a clean pot and without turning on the stove, add the yogurt, cornstarch, salt, the large egg, and 7 spices. Mix together well using a whisk until well incorporated.
- Add this pot to a medium-low flame. You need to continuously whisk this for 10-15 minutes until you start seeing bubbles on the surface of the yogurt. Keep whisking so the yogurt doesn’t separate.
- Once the bubbles are present, add in the reserved broth slowly. Continuously whisk as you add in the broth. Add as much broth as you want, keep in mind that the sauce will thicken as it sits.
- Once the broth is fully incorporated, add in the lamb pieces, stir to coat, and cover. Let the lamb cook in the yogurt for another 15-20 minutes or until tender.
- As the lamb is cooking in the yogurt, sauté minced garlic in the olive oil until golden brown. Then, add it to the pot when done.
- Add in the dried mint, and adjust the seasonings for salt.
- Mix well, top with fried pine nuts, and serve. Enjoy!
Notes
- Trimming the lamb: Remove excess fat from the lamb but leave some for added flavor and succulence.
- Dry sautéing: Sauté the lamb and spices without oil at first to intensify their flavors.
- Skimming the foam: Remove the excess foam that forms on the surface of the boiling broth to ensure a clean and clear stew.
- Whisking the yogurt sauce: Continuously whisk the yogurt mixture while heating to prevent it from separating.
- Slowly add the broth: Gradually add the reserved lamb broth to the yogurt sauce while whisking to achieve a smooth and creamy consistency.