|Whole plain yogurt||1 Quart|
|Egg white||1 Large, beaten|
|Boneless lamb stew meat||1 Pound, cut into 2-inch cubes|
|White onions/Red/white pearl onions, peeled and left whole||1⁄2 Pound, peeled and halved or quartered (Small Variety)|
|Clarified butter/Unsalted butter||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Dried mint||2 Teaspoon|
1. In a saucepan, beat the yogurt with a fork until smooth, then beat in the egg white, cornstarch and salt. Put the saucepan over high heat and start stirring in one direction with a wooden spoon. As soon as it starts to bubble in about 6 minutes reduce the heat to medium and boil gently until it is thick, about 5 minutes. Set aside until needed.
2. Put the lamb in a casserole and cover with the water. Sprinkle with 1 teaspoon of the salt and add 2 of the white onions or a handful of the pearl onions. Bring to a boil, reduce the heat to low, and cook until the lamb is very tender, about 3 hours.
3. Place the stabilized yogurt in a casserole or stewpot large enough to hold the lamb and onions. Boil the remaining onions separately in a large saucepan with water to cover until soft, about 20 minutes. Remove and stir into the yogurt.
4. Remove the lamb from the pot with a slotted ladle and transfer, with the onions, to the yogurt. Place over medium heat and keep warm, just below a boil, stirring a few times.
5. In a small skillet, melt the clarified butter over medium heat, then add the garlic, mint, and remaining teaspoon salt, and cook for 30 seconds to 1 minute. Add to the yogurt and cook until heated through, about 20 minutes, stirring occasionally.
Image and Recipe © Clifford A. Wright
This recipe is excerpted from the book Real Stew by Clifford A. Wright. For more information or to purchase the book, please visit CliffordAWright.Com
Calories 555 Calories from Fat 348
% Daily Value*
Total Fat 39 g60%
Saturated Fat 20 g100%
Trans Fat 0 g
Cholesterol 131.4 mg43.8%
Sodium 1653.9 mg68.9%
Total Carbohydrates 22 g7.3%
Dietary Fiber 1.8 g7.2%
Sugars 13.5 g
Protein 29 g58.7%
Vitamin A 10% Vitamin C 10.3%
Calcium 35.8% Iron 23.7%
*Based on a 2000 Calorie diet