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A large golden bowl of laban immo stew made up of lamb shanks with warm yogurt soup. The bowl is topped with fried nuts and sprigs of fresh cilantro.

Laban Immo (Shakriyeh)

Fatimah
Laban Immo or shakriyeh is a divine blend of flavors where succulent lamb meets velvety yogurt creating irresistible flavors that will leave you craving for more. Try it now!
5 from 5 Ratings
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dinner, Lunch, Main Course
Cuisine Middle Eastern
Servings 6 people
Calories 195 kcal

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
  • 4 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, 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.

Nutrition

Calories: 195kcalCarbohydrates: 15gProtein: 21gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 10mgSodium: 1254mgPotassium: 335mgFiber: 1gSugar: 7gVitamin A: 43IUVitamin C: 2mgCalcium: 265mgIron: 1mg
Keyword Laban Emmo, Laban Immo, Lamb and Yogurt Stew, Shakriyeh
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