Description
A traditional Jordanian dish featuring tender lamb shoulder simmered in a flavorful yogurt sauce infused with aromatic spices like cumin, coriander, and turmeric. This hearty and comforting meal is perfect for a family dinner and pairs beautifully with rice or bread.
Ingredients
Scale
Lamb and Marinade
- 2 pounds lamb shoulder, cut into chunks
- 1 cup plain yogurt
Spices and Aromatics
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- Salt to taste
Other Ingredients
- 2 tablespoons olive oil
- 1 cup water
Instructions
- Heat olive oil and sauté onions: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn it.
- Brown the lamb: Add the chunks of lamb shoulder to the pot. Brown the meat on all sides to develop flavor, approximately 5-7 minutes.
- Spice the lamb: Sprinkle the ground cumin, coriander, turmeric, black pepper, and salt over the browned lamb. Stir well to evenly coat all pieces with the spices.
- Add water and simmer: 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: Reduce the heat to very low. Stir the plain yogurt gently into the lamb mixture, making sure to mix carefully to prevent the yogurt from curdling. Cook for an additional 10 minutes to allow the flavors to meld.
- Serve: Remove from heat and serve the creamy yogurt lamb hot, accompanied by rice or bread for a complete and satisfying meal.
Notes
- Use full-fat plain yogurt for best texture and flavor in the sauce.
- Simmer the lamb slowly to ensure it becomes tender and flavorful.
- Stir the yogurt gently and avoid boiling after adding it to prevent curdling.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For a spicier version, add a pinch of cayenne or chili powder along with the other spices.
