Laban Ma'h Luban

Laban Ma'h Luban is a traditional Middle Eastern dish that beautifully blends the flavors of tangy yogurt, succulent lamb, and aromatic spices. Originating from the ancient kitchens of the Levant, this dish has been a staple in celebratory feasts and family gatherings. The name roughly translates to "Yogurt with Lamb", which perfectly describes this comforting and rich stew. Its roots can be traced back to ancient times when yogurt was a dietary staple due to its long shelf life and nutritional value. Over centuries, the dish has evolved, integrating influences from various cultures across the Middle East, each adding its unique touch of flavors and techniques.

Ingredients

• Yogurt - 4 cups
• Lamb - 2 pounds, preferably shoulder or leg, cut into chunks
• Onion - 1 large, finely chopped
• Garlic - 4 cloves, minced
• Cinnamon stick - 1
• Cardamom pods - 5
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Olive Oil - 2 tablespoons
• Salt - to taste
• Black Pepper - to taste
• Mint leaves, chopped - for garnish
• Pistachios - 1/2 cup, crushed for garnish
• Rice or flatbread - for serving

Preparation

Preparing Laban Ma'h Luban begins with selecting the best quality ingredients. Ideally, yogurt should be plain and unsweetened, as its natural tanginess complements the spices and richness of the lamb. The lamb used should be fresh and preferably a cut with some fat content to add depth of flavor to the dish.

Prepping the Lamb

1. Begin by marinating the lamb chunks with a pinch of salt and pepper. Let it sit for about 30 minutes to allow the seasoning to penetrate the meat.
2. In a heavy-bottomed pot, heat olive oil over medium heat.
3. Add onion and sauté until golden brown. Stir in garlic and sauté for another minute until fragrant.

Cooking the Lamb

1. Add the marinated lamb chunks to the pot, searing each side until they develop a nice brown crust.
2. Lower the heat and add the cinnamon stick and cardamom pods.
3. Sauté for a few minutes to let the spices release their oils and aroma.

Simmering in Yogurt

1. Once the lamb is seared and spices are fragrant, pour the yogurt over the lamb, stirring continuously to ensure the yogurt doesn’t curdle.
2. Add cumin and coriander powders, mixing well.
3. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened. Monitor the cooking timer to keep track.

Serving Suggestions

Once cooked, Laban Ma'h Luban can be garnished with fresh mint leaves and a sprinkle of crushed pistachios, adding a fresh and crunchy contrast to the creamy yogurt stew.

Serving Options

• Serve with fluffy rice for a wholesome meal.
• Accompany with soft flatbread to scoop up the rich sauce.

Enjoying Your Meal

To fully relish the flavors of Laban Ma'h Luban, it is best enjoyed hot. The combination of tender lamb, creamy yogurt sauce, and aromatic spices is a comfort to the soul. Each bite provides a burst of warmth and exotic flavors, making every gathering or meal a cherished moment.