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This recipe reminds me of my mom so much- funny it’s called Laban Emmo! Mom’s yogurt! I made it using ready cooked goat laban (yogurt) from @alakhdar.dairy. Impossible for the yogurt to separate and it’s ready in less than 10min.
Sold at @pickitt.ae
Bowl from @shopcuratehome
BY YASMINE IDRISS
This recipe reminds me of my mom so much- funny it’s called Laban Emmo! Mom’s yogurt! I made it using ready cooked goat laban (yogurt) from @alakhdar.dairy. Impossible for the yogurt to separate and it’s ready in less than 10min.
Sold at @pickitt.ae
For the stock
for topping
for serving
In a large pressure cooker, sauté the chopped onions until they are translucent.
Add the beef cubes to the pressure cooker and sear them until they are browned on all sides. Season with salt and pepper.
Add the ingredients for the stock (cardamom, cinnamon, bay leaves, and fresh thyme) to the pressure cooker. Cover with water and close the lid. Bring to a boil and cook for 20 to 30 minutes until the meat is tender.
In a separate large pot, add the cooked goat laban. Mix 2 tbsp of cornstarch with a bit of cold water and add it to the laban while still cold. Whisk together and bring to a simmer.
Once the laban mixture is simmering, add the cooked beef cubes and about a cup of the beef stock from the pressure cooker.
Mash the sautéed onions into a paste and add them to the laban mixture.
Let the mixture simmer for about 5 minutes to allow the flavors to blend together.
Serve the Laban Emmo over rice, topped with fried coriander, garlic, and toasted almond slivers.