Lebanese hakreeyeh (Lamb in Minty Yoghurt Sauce) Recipe

Ingredients :

2 tbs Olive oil
1 1/4 lb Lamb, cubed salt & pepper to taste
2 cup Water

Yogurt Sauce
1 tbs Olive oil
1/4 x Onion, minced
1 x Clove garlic, minced
1 cup Water
2 tbs Cornstarch
3 cup Low-fat yoghurt
1 cup Chickpeas, cooked, optional
Fresh mint or cilantro, minced

Method :

* 1. Lightly saute the lamb in 2 tablespoons olive oil, sprinkling with salt and pepper. Add 2 cups water and salt and bring to a boil. Cover and simmer for 2 hours, skimming the foam. The liquid with reduce considerably.
* 2. For the sauce, saute the onion in the remaining 1 tablespoon olive oil until soft and transparent. Add the garlic and cook for another minute.
* 3. Add 1 cup water to the onion and immediately whisk in the cornstarch, stirring until it is dissolved completely. Beat in the yoghurt, whisking in one direction only. Slowly bring the yoghurt sauce to a boil as you continue to stir. Remove from the heat.
* 4. Pour the meat, the cooking liquid that remains, and the optional chickpeas into the yoghurt and gently return to a boil. Simmer for 2 or 3 minutes to blend flavors. Taste and adjust seasoning.
* 5. Serve over Vermicelli Rice or Vegetarian Wheat Pilaf, generously garnishing with mint or cilantro.
* Variation: Saute the mint and garlic in a bit of olive oil and drizzle over the cooked dish.

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