Laban Amo (Shakrya) with Rice

Ingredients

• Meat chunks for stewing; lamb ribs optional
• Aromatic spices for boiling the meat
• 2 kg plain yogurt
• 2 tablespoons cornstarch
• Salt
• A pinch of sweet spice (allspice)
• A pinch of cinnamon
• This homemade recipe for Laban Amo (Shakrya) with rice and vermicelli is from a friend and chef of the Sho Tabkhin Al-Youm website:
• Nancy Moussa
• Click on Nancy's name to visit her profile on our site and view the full details of her delicious recipes

Method

1. Brown the meat in ghee over the heat; once browned, cover with water and simmer with bay leaves, cinnamon sticks, cloves, and cardamom pods until tender.
2. Meanwhile, whisk the yogurt with the cornstarch and place over the heat, stirring constantly until it boils; reduce the heat and gradually add the meat broth until you reach the desired thickness.
3. Add salt and the spices, stir in the cooked meat, and let the mixture simmer gently over low heat until cooked through; add fried nuts as desired.
4. Serve Laban Amo (Shakrya) alongside rice cooked with vermicelli.