Name: Lamb Shanks & Yoghurt Stew (Labaan Umo Wroz)
Yield: Serves 6–8
Cuisine: Lebanon
Ingredients: 2 cinnamon sticks; 1 kilogram lamb shanks with the bone; 2 onions, chopped finely; 4 cups goat’s yoghurt; 1 teaspoon salt; 4 cups water (approx); 1 teaspoon allspice; 1 teaspoon ground cinnamon; 1 tablespoon vegetable oil

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

Literally translated this is called His Mother’s Milk. This is a nutritious, simple and delicious dish that I serve with rice. It’s eaten in the summer months with a few spring onions and khobez or Lebanese bread on the side. It is best made with goat’s yoghurt, which will not curdle when boiled.

Ingredients

1 kilogram lamb shanks with the bone
4 cups water (approx)
2

Method

Put the lamb in a pot, cover with water and bring to the boil. Using a small sieve, carefully remove the foam that collects on top.

Add the cinnamon sticks, allspice and salt, and cook over medium heat for 20 to 30 minutes. Add the yoghurt and continue cooking for 20 minutes.

Meanwhile, heat the oil in a pan, and saute the onions until wilted and lightly browned. Add the onions

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