INGREDIENTS

INSTRUCTIONS

YOGHURT SAUCE
"This particular lamb dish, cooked in a rich yoghurt sauce and served with
rice or burghol, is a Ramadan favorite. During the Muslim month of daytime
fasting, yoghurt is thought to "cool" a thirsty stomach and is consumed in
every possible delicious manner: in salads and soups, as sauces for
meat-filled pasta and meatballs, and as an ever-present accompaniment to
the main dish."
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.
Source: "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush

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