Submitted by: Chef Anna | Date Added: 18 Jul 2010 Listed in: Lebanese Dishes . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 2 cups leg of lamb cut in one-inch cubes
• 1 1/2 cups chopped onion
• 2 1/2 cups water
• 1 1/2 tsp. salt
• Several lamb bones
Preparation
• Bring meat to a boil with water and salt.
• Skim off foam.
• Add onions (small whole white onions may be used).
• Cook under pressure for 30 minutes.
• Open pressure cooker and let simmer until liquid is reduced to less than one-half cup.
• Cool. Add Laban which has been prepared according to the recipe for cooking Laban.
• Simmer over a low fire until the sauce thickens.
• Crushed garlic and crushed dried coriander seeds should be fried quickly in fat and added.
• Serve tepid with Riz mufalfal (rice).
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
