Last Updated on January 23, 2023 by Jacqueline Rafidi
Laban immo is one of the most comforting meals on the planet. The epitome of comfort food to me.
Tender lamb in a homemade broth and yogurt soup. The lamb broth with the yogurt is such a match made in heaven. To the western palate, warm yogurt may not sound so appealing, but believe me when I tell you, you’ll be hooked upon first bite. The closest thing I can think of to compare this to would be like adding coconut milk to soups. it gives a milky texture, lightens the color of the soup,
The dish is comprised of fall off the bone lamb meat (which we remove any gaminess from by boiling it for one hour with an onion, bay leaf and allspice), a garlicy yogurt sauce topped with dried mint, served over rice and top with freshly toasted pine nuts or almonds. This dish is perfect for the cooler months.
When you make this laban immo, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
For the broth:
- 2 ½ – 3 lb lamb shoulder bone in, excess fat trimmed, cut into about 3 inch pieces
- 1 small onion quartered
- 2 bay leaves
- 1 teaspoon allspice
- 12-14 cups water
For the laban immo
- 1 – 32oz tub of plain yogurt NOT Greek yogurt!! And Not flavored!
- 6 cups of lamb broth
- 1 egg
- 10 cloves garlic finely minced
- 2 tablespoons samneh ghee or unsalted butter
- 1/3 cup dried mint
- Jasmine white rice
- Toasted pine nuts or slivered almonds
- In a large soup pot, add all the lamb, onion, bay leaves and allspice. Cover them with the 12-14 cups of water, bring it to a boil and begin scraping out all the foam that rises to the top of the pot, so you are left with a clean broth. Reduce the heat to a simmer and let it cook for 1 hour. Remove the meat onto a plate and strain out the onion and bay leaf reserving the broth. We will be using about 6 cups of broth for the laban immo, the rest of the broth can be frozen.
- In a large soup pot (it can be the same one you made the broth in), add the full tub of yogurt, the egg and a bit of salt. Stir very well with a wooden spoon before adding it to the heat so that the yogurt becomes smooth and the egg is well incorporated. Place the pot on the stove on medium head constantly stirring in ONE direction – this is very important as it keeps the yogurt from curdling. Once you start to see steam, the yogurt loosens slightly and some bubbles form, you can begin adding the lamb broth about 1 cup or ladleful at a time until all 6 cups are added. The consistency is a pretty thin broth, but it does thicken as it cools. Stir the yogurt and the broth until it comes to a boil, add all the lamb back in and allow it to warm through before bringing the pot down to low heat.
- In a small saucepan, add the samneh or butter and all the garlic, fry until golden brown then pour all the samneh and garlic directly into the laban immo pot. Take a ladleful of the yogurt and pour it into the small saucepan to collect any bits of garlic that may be left in the pan, then add that directly into the pot as well. Top the pot off with some dried mint by crushing the dried mint leaves between your hand and letting the crumbles fall into the pot.
- To serve, place some white jasmine rice in the bottom of a bowl, top with the lamb and lots of yogurt, then top with toasted pine nuts or toasted slivered almonds and another sprinkle of dried mint! Sahtein and Enjoy!