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Mansaaf Lamb in Spiced Yoghurt Sauce
Tender lamb shoulder simmered in a turmeric, allspice and cinnamon broth, then finished in a thick stabilised yoghurt sauce and scattered with toasted pine nuts. Serve over rice.
- Yield6 servings
- Hands-on50 min
- Total2 h 35 min
- Difficulty
Ingredients
- 1½ kglamb shoulder, on the bone, in 6 even pieces, or thick shoulder chops
- to tastesalt
- to tasteblack pepper, freshly ground
- 60 gghee
- 40 gpine nuts
- 1large onion, chopped
- 1½ tspground turmeric
- ½ tspground allspice
- 1 piececinnamon bark, small piece
Yoghurt sauce
- 500 gplain whole-milk yoghurt
- 1egg white
- 2 tspcornstarch
- 1 tspsalt
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