Description
This traditional Jordanian Lamb in Yogurt Sauce is a comforting and flavorful dish featuring tender lamb shoulder simmered with aromatic spices and finished with creamy yogurt. Perfectly spiced and slow-cooked to tenderness, this recipe offers a rich Middle Eastern taste ideal for a satisfying meal served alongside rice or bread.
Ingredients
Scale
Meat and Dairy
- 2 pounds lamb shoulder, cut into chunks
- 1 cup plain yogurt
Vegetables and Aromatics
- 1 onion, finely chopped
- 4 cloves garlic, minced
Spices and Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- Salt to taste
Oils and Liquids
- 2 tablespoons olive oil
- 1 cup water
Instructions
- Sauté Onions: In a large pot, heat olive oil over medium heat. Add the finely chopped onions and sauté until they become translucent, releasing their natural sweetness and softening in texture.
- Add Garlic: Stir in the minced garlic and cook for another minute to infuse the oil with garlic aroma without burning it.
- Brown Lamb: Add the lamb chunks to the pot and cook, turning occasionally, until all sides are browned. This step seals in the meat’s juices and adds depth of flavor.
- Season Lamb: Sprinkle the browned lamb with ground cumin, coriander, turmeric, black pepper, and salt. Stir thoroughly to evenly coat the meat with the fragrant spices.
- Simmer Lamb: Pour in 1 cup of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 hours, or until the lamb is tender and easily pierced with a fork.
- Incorporate Yogurt: Carefully stir in the plain yogurt and cook for an additional 10 minutes over low heat. Stir gently throughout to prevent the yogurt from curdling and allow the sauce to thicken and meld with the lamb flavors.
- Serve: Remove from heat and serve the lamb hot, accompanied by rice or bread to soak up the delicious yogurt sauce.
Notes
- Use full-fat plain yogurt for best creaminess and flavor; avoid low-fat to prevent curdling.
- Simmer gently after adding yogurt to avoid separation.
- Adjust salt to taste, especially if serving with salted rice.
- This dish improves in flavor if prepared a day ahead and reheated gently.
