📝 About This Recipe
Laban Immo, which literally translates to 'the milk of his mother,' is a cornerstone of Levantine soul food, particularly in Lebanon and Syria. This dish features succulent morsels of lamb slow-cooked until tender, then finished in a rich, garlicky yogurt sauce that is stabilized with starch to achieve a silk-like consistency. It is a masterclass in balancing the tanginess of cultured dairy with the earthy richness of meat, offering a comforting warmth that has graced family tables for generations.
🥗 Ingredients
The Lamb and Broth
- 2 lbs Lamb shoulder or leg (cut into 1.5-inch cubes)
- 6 cups Water (or enough to cover the meat)
- 1 large Yellow onion (peeled and quartered)
- 1 Cinnamon stick
- 2 pieces Bay leaves
- 4 pieces Whole cardamom pods (lightly crushed)
- 1 teaspoon Salt (plus more to taste)
The Yogurt Base
- 4 cups Full-fat plain yogurt (preferably goat or sheep milk yogurt for authenticity)
- 2 tablespoons Cornstarch (dissolved in 1/4 cup cold water)
- 1 large Egg (whisked (helps stabilize the yogurt))
- 1 cup Lamb broth (reserved from the cooked meat)
The Sauté (Taklya) and Garnish
- 2 tablespoons Ghee or clarified butter
- 6 pieces Garlic cloves (crushed and finely minced)
- 1 tablespoon Dried mint (rubbed between palms to release oils)
- 2 tablespoons Pine nuts (toasted until golden)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the lamb cubes in a large pot and cover with cold water. Bring to a boil over high heat, then skim off any grey foam that rises to the surface to ensure a clear broth.
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2
Once the broth is clear, add the quartered onion, cinnamon stick, bay leaves, cardamom pods, and salt. Reduce heat to low, cover, and simmer for 60-75 minutes until the lamb is fork-tender.
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3
Once the meat is cooked, strain the broth. Reserve 1 cup of the liquid for the sauce and set the lamb pieces aside. Discard the whole spices and onion.
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4
In a separate large, heavy-bottomed pot, whisk the yogurt, the whisked egg, and the cornstarch slurry together while cold until perfectly smooth.
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5
Place the yogurt pot over medium heat. It is vital to stir constantly in one direction using a wooden spoon or whisk. Do not stop stirring until the yogurt reaches a gentle boil; this prevents curdling.
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6
Once the yogurt begins to bubble and thicken, slowly whisk in the reserved 1 cup of warm lamb broth to reach a creamy, pourable consistency.
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7
Carefully add the cooked lamb pieces into the bubbling yogurt sauce. Lower the heat and let it simmer together for 10 minutes to allow the flavors to marry.
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8
While the lamb simmers in the yogurt, prepare the 'Taklya' (aromatic sauté). In a small skillet, melt the ghee over medium heat.
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9
Add the minced garlic to the ghee and sauté for 1-2 minutes until fragrant and just beginning to turn golden. Stir in the dried mint for 30 seconds, then remove from heat immediately.
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10
Pour half of the garlic-mint ghee mixture directly into the yogurt pot and stir gently. Save the remaining half for serving.
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11
Taste the sauce and adjust the salt if necessary. The yogurt should be savory, tangy, and deeply aromatic.
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12
Transfer the Laban Immo to a deep serving platter. Drizzle the remaining garlic-mint ghee over the top.
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13
Garnish generously with the toasted pine nuts and chopped parsley before serving hot.
💡 Chef's Tips
Always whisk the yogurt and starch while cold before applying heat to ensure a smooth sauce. Stir the yogurt in only one direction; traditional wisdom says this prevents the proteins from breaking and curdling. If the sauce is too thick, add a splash more broth; if too thin, simmer for a few more minutes uncovered. Use full-fat yogurt; low-fat versions are much more likely to separate and lack the necessary richness. For an extra layer of flavor, sear the lamb cubes in a little oil before boiling them to develop a crust.
🍽️ Serving Suggestions
Serve alongside a bed of Lebanese Vermicelli Rice (Riz bi Sh'ayriyeh) to soak up the sauce. A side of fresh radishes, green onions, and mint leaves provides a crisp, peppery contrast. Pair with a chilled glass of Arak diluted with water and ice for a traditional experience. Warm, fluffy pita bread is essential for wiping the bowl clean. A simple Fattoush salad on the side adds a bright acidity that cuts through the creamy yogurt.