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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is another recipe my DD learned to make at ACCC culinary school. She loved this, but I have not tried it. It is a dish from Turkey called Laban Ummu. 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:
1. Place lamb in Dutch oven and cover with water.
2. Add salt and pearl onions.
3. Bring to a boil then reduce heat to simmer and stew lamb for 1 hour or until lamb is fork tender.
4. Remove liquid.
5. Mix yogurt with lamb meat and warm through on low heat for 2-4 minutes, stirring frequently.
6. 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.
7. Serve warm with baked sweet potato. Enjoy.
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