Yogurt Braised Leg Of Lamb
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Heat oil over medium high heat in a large pot
2
Brown the lamb pieces in batches
3
Remove the meat and reserve
4
Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes
5
Cook until the potatoes are lightly browned
6
Deglaze the pot the red wine vinegar
7
Add the lamb pieces
8
Allow the liquid to reduce until dry
9
Add the lemon juice and yogurt
10
Mix well
11
Add water and bring to a boil
12
Reduce heat, cover, and simmer slowly for 1 to 1 1/2 hours until the lamb is tender
13
Periodically skim off any froth that has risen to the top of the pot
14
Season with salt and black pepper to taste
15
Serve in bowls or soup plates
16
Garnish with a dollop of yogurt and serve with pita bread
17
*To strain yogurt, place yogurt in a cheesecloth and tie with a short piece of string
18
Place cheesecloth pouch into a strainer and place over a medium bowl
19
Let sit in refrigerator for 1 hour
20
Discard liquid and remove yogurt from cheesecloth