Lamb Laban Immo (Yogurt Stew)

Steps

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1. 1
   Place lamb in a pot and pour in water. Cover and bring to a boil over high heat.
   ▶ ≈2:42
2. 2
   Skim off the foam that rises to the surface. Add salt, bay leaves, cardamom pods, cinnamon stick, cloves, chunked onion, celery, and sliced garlic.
   ▶ ≈3:28
3. 3
   Add black pepper, cover the pot, and reduce to low heat. Simmer gently for about 3 hours until the lamb is very tender.
   ▶ ≈4:23
4. 4
   In a separate pan, sauté the sliced onions in ghee over medium-high heat for about 5 minutes until softened and lightly golden. Add the mashed garlic and cook for 2 more minutes. Set aside.
   ▶ ≈5:30
5. 5
   Transfer the cooked lamb to a plate and strain the broth. Remove bones and aromatics from the meat, then set the meat aside.
   ▶ ≈7:14
6. 6
   Pour the yogurt into a medium pot. Remove 1 cup of yogurt and mix it with corn starch until well dissolved. Strain this mixture back into the pot of yogurt and stir well. Place over medium-high heat, stirring constantly until it comes to a boil. Reduce heat to medium and cook for 10 minutes, stirring occasionally.
   ▶ ≈8:27
7. 7
   Add the cooked onion-garlic mixture and the cooked lamb to the yogurt. Stir gently and continue cooking for 5 minutes until everything is heated through and flavors are absorbed.
   ▶ ≈11:57
8. 8
   Taste and add the final 1/2 tsp of salt as needed. Turn off heat. Serve with spiced rice.
   ▶ ≈13:26