Laban Ummu — Lamb Cooked in Yogurt
Lamb shanks or shoulder simmered directly in a yogurt broth that has been stabilized with egg and cornstarch until the sauce becomes thick, tangy, and deeply savory — the ancient dish whose name means "its mother's milk."
Cook this with Layla's voice
All 214 Sofra recipes are free in the app. This one includes Lebanese-Arabic voice narration by Layla, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1.2 kg lamb shanks or shoulder pieces
- 1 kg (1 liter) full-fat plain yogurt
- 2 large egg
- 2 tbsp cornstarch
- 4 cloves garlic cloves
- 1 tbsp dried mint
- 30 g clarified butter
- 2 tsp salt
- 0.5 tsp black pepper
- 500 ml water
Instructions
- Season lamb with 1 tsp salt and black pepper. In a heavy pot, sear in clarified butter on all sides until browned. Remove.
- In the same pot, add 500ml water, return lamb, and bring to a boil. Skim foam. Reduce heat, cover, and simmer 60 minutes until lamb is nearly tender.
- While lamb cooks, prepare the stabilized yogurt: beat eggs and cornstarch together in a large bowl. Add yogurt and whisk until completely smooth. Add 1 tsp salt.
- Remove lamb from pot. Reserve 200ml of the lamb cooking liquid. Discard remaining.
- Pour the yogurt mixture and reserved lamb stock into a wide pot. Cook over medium heat, stirring CONSTANTLY and ONLY in ONE DIRECTION (this prevents splitting). Bring to a gentle boil — it will thicken.
- Add lamb pieces. Reduce heat to very low. Simmer 20 minutes, still stirring occasionally.
- In a small pan, fry garlic in a touch of butter until just golden. Add dried mint, stir once, and pour over the yogurt pot immediately.
- Serve over vermicelli rice. The sauce should be creamy, thick, and pleasantly tart.
Hear every step in Lebanese-Arabic
Layla narrates this recipe step by step. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Laban Ummu — Lamb Cooked in Yogurt?
Lamb shanks or shoulder simmered directly in a yogurt broth that has been stabilized with egg and cornstarch until the sauce becomes thick, tangy, and deeply savory — the ancient dish whose name means "its mother's milk."
Where is Laban Ummu — Lamb Cooked in Yogurt from?
Laban Ummu — Lamb Cooked in Yogurt comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Laban Ummu — Lamb Cooked in Yogurt vegetarian?
No — as written, Laban Ummu — Lamb Cooked in Yogurt includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of dried mint in Laban Ummu — Lamb Cooked in Yogurt?
The dried mint called for here is part of the traditional recipe and gives Laban Ummu — Lamb Cooked in Yogurt its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Laban Ummu — Lamb Cooked in Yogurt?
In a Lebanese mains spread, Laban Ummu — Lamb Cooked in Yogurt is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Laban Ummu — Lamb Cooked in Yogurt ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.