Iftar Recipes | Lebanese Lamb Yoghurt Stew
Lebanese Lamb Yoghurt Stew
1 kg beef, round, "mawzaat", cut into big cubes
2 kg yogurt
1 large onion, cut into thin slices
2 tablespoons starch, dissolved in half cup of water
2 cinnamon sticks
1/2 teaspoon cinnamon
1/2 teaspoon cardamom powder
1/2 teaspoon curry powder
1/2 tablespoon vegetable oil
pepper to taste
salt to taste
1. In a pressure cooker, fry onions with ½ tbsp vegetable oil until golden, add the meat cubes and fry for an additional two minutes. Add cinnamon sticks, cardamom, cinnamon powder, curry powder, salt, pepper and 1 litre of water. Close pressure cooker cover securely. Cook for 45 minutes at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).
2. Strain meat broth and keep aside for future use (It is a good idea to use meat broth instead of water when cooking rice). Throw cinnamon sticks and reserve meat cubes
3. In another cooking pot, strain the yoghurt and add the dissolved starch. Place pot on medium heat and stir continuously in one direction until yoghurt thickens. It is important to stir continuously for the yoghurt not to stick to the pan.
4. Add meat cubes to cooked yoghurt. Allow to simmer for five minutes before removing from heat.
Serve with rice or hot bread.