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Laban Immo

Serves 4

  • 500g lamb neck fillet cut into cubes
  • 4 onions sliced
  • 2 tbs. oil
  • 5 cups yoghurt
  • 2 cloves of garlic crushed
  • 1 tsp. dried mint
  • 1 tbs. butter
  • 2 tbs. cornflower mixed with 2 tbs. water
  • 1 egg beaten
  • a pinch of mixed spices
  • Salt
  • 2 cups water

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

Heat oil in saucepan. Add onions, and fry till soft, add meat and spices, fry for a few minutes, then add the water. Bring to the boil, lower the heat, cover and simmer for 1 hour or till the meat is tender. Put yoghurt in a big saucepan mix with, egg, cornflower and salt. Bring to the boil, (stirring all the time) lower the heat. Add the cooked meat with its sauce, to the yoghurt, then simmer for 10 minutes. Meanwhile, heat the butter in a pan, add garlic and mint, fry for 1 minute, then pour over the yoghurt. Serve with rice.

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