Description
This traditional Jordanian Lamb in Yogurt Sauce is a rich and flavorful stew featuring tender lamb shoulder simmered in a spiced yogurt-based sauce. The dish combines aromatic spices like cumin, coriander, turmeric, and black pepper with garlic and onions, creating a comforting and hearty meal perfect for serving alongside rice or bread.
Ingredients
Scale
Lamb and Marinade
- 2 pounds lamb shoulder, cut into chunks
- 1 cup plain yogurt
Aromatics and Spices
- 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
- 2 tablespoons olive oil
- 1 cup water
Instructions
- Sauté Onions: In a large pot, heat olive oil over medium heat. Add the finely chopped onions and sauté until they are translucent and soft, which helps build the base flavor of the sauce.
- Add Garlic: Add the minced garlic to the pot and sauté for an additional minute, being careful not to burn it to maintain its sweet, aromatic flavor.
- Brown the Lamb: Add the lamb shoulder chunks to the pot and brown them on all sides. This step seals in the juices and creates a deeper, richer flavor through caramelization.
- Season the Meat: Sprinkle the lamb with ground cumin, coriander, turmeric, black pepper, and salt. Stir well to evenly coat all the meat with the spices, enhancing the flavor profile of the dish.
- Simmer the Lamb: Pour in the water and bring the mixture to a boil. Then reduce heat to low, cover the pot, and let it simmer gently for about 1.5 hours until the lamb becomes incredibly tender and the flavors meld together.
- Add Yogurt: Stir in the plain yogurt carefully and cook for an additional 10 minutes on low heat. Stir gently to incorporate the yogurt into the sauce without curdling, achieving a smooth, creamy texture.
- Serve: Serve the lamb hot, accompanied by rice or bread to soak up the flavorful yogurt sauce, making a satisfying and authentic Jordanian meal.
Notes
- Use full-fat plain yogurt to ensure a creamy sauce that won’t curdle easily when heated.
- Brown the lamb well to enhance flavor through the Maillard reaction.
- Simmer on low heat to keep the lamb tender and the sauce rich and cohesive.
- Stir the yogurt gently and avoid boiling once yogurt is added to prevent curdling.
- Serve with traditional Middle Eastern accompaniments such as basmati rice or flatbread for an authentic dining experience.
