|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