Thursday, February 18, 2010

Kharouf bi Laban (Lamb with Yogurt Sauce)

The following recipe comes from Saudi Arabia where it calls for a whole leg of lamb to be used but lamb chops can also be used in its place.

Yeild:6 Servings
4-4 1/2 lbs. lamb chops
4 garlic cloves, minced
2-2 1/2 Tbsp. olive oil
2c yogurt
1/2 c tomatoe sauce
1/2 tsp.ground turmeric or saffron
1 tsp. Baharat Spice
salt & pepper

1.Wash and dry the lamb chops.In a small bowl, mix together the minced garlic and olive oil and rub allover the lamb chops.Set aside.
2.In another bowl, combine the yogurt, tomatoe sauce, turmeric or saffron, baharat, and salt and pepper and mix till thoroughly combined.
3.Pour the yogurt marinade over the lamb chops and refigerate for 2-4 hours.
4.Preheat oven at 350F and cook for 1 hour.Basting occassionally.Serve with basmati rice.
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