Lamb In Yogurt With Rice: Laban Oummo Recipe

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 This Lebanese Lamb in warm Yogurt is culturally known as Laban Oummo Lamb in Yogurt with Rice: Laban Oummo Recipe

This Lebanese Lamb in warm Yogurt is culturally known as Laban Oummo, which translated into the endearing name of “His Mother’s Yogurt”. To appreciate its name, one has to understand the Lebanese culture of family affection and motherly absolute devotion, and the wordings we use to endear our kids. This dish is one of them. Adopted from Easy Lebanese Recipes.

Servings 5 | Prep Time 10 minutes | Cook Time 20 minutes if your meat is already cooked.*


250 gr Lamb cut in cubes; cooked*
10 Baby onions
5 cloves garlic crushed
1 tbsp vegatable oil

To Cook the Yogurt

1 kg Plain Yogurt
1 tbsp Corn starch
1 tsp Tahini
1/2 tsp Salt
1/4 tsp White Pepper
1/4 cup Water


1/4 tsp dry mint
pine kernels toasted or fried (optional)


  1. Fry the onions in preheated oil, turning them gently until they turn yellow. Add the garlic and stir for a minute then add the meat cubes and water, and simmer on low heat for 10 minutes.
  2. Whisk the Corn starch in the 1/4 cup of water, and pour it on the Yogurt. Add the tahini, salt and white pepper, and blend well.
  3. Slowly pour the yogurt mixture in the cooking meat, stirring continuously, in one direction, until boiling point.
  4. If you decided to go for the Pine kernels, you might want to toast them now, or fry them with little vegetable oil.
  5. Remove the Laban Oummo from the heat, and pour it into a deep serving plate. Sprinkle with dry mint, and the pine kernels, and serve with Lebanese Vermicelli Rice on the side.

Recipe Notes

How to Cook Your Lamb Meat Cubes (1 Kg)

  1. In a non-stick stew pan, stir the Lamb meat for 10 minutes or until they turn brownish
  2. Add 4 cups of water and bring to a boil.
  3. Sieve out the foam, and add: 3-4 bay leaves, 2 cinnamon sticks, 5-6 grains Cardamom.
  4. Season with Salt, Ground Cinnamon, and Pepper.
  5. Lower the heat, cover and leave it to simmer for about 20 minutes.
  6. Discard the herbs, and preserve the liquid when cooled as a broth for future recipe requiring it.
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