Ingredients:
- 1 cup white rice, washed and drained
- 4 cups plain yogurt
- 4 cups water
- 200g lamb cut into small pieces
- 2 tablespoons cornstarch (optional, for thicker consistency)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh mint leaves for garnish (optional)
Instructions:
1. In a pot, bring the washed and drained rice to a boil in 4 cups of water. Reduce heat, cover, and simmer until the rice is almost cooked.
2. In a separate pan, heat olive oil over medium heat. Add the minced garlic and sauté until golden brown.
3. Add the meat pieces to the garlic and olive oil mixture. Cook until the meat is browned on all sides.
4. Once the meat is browned, add it to the pot with the partially cooked rice.
5. In a bowl, whisk the yogurt until smooth. If you want a thicker consistency, mix in cornstarch with a little water and add it to the yogurt. Whisk well to combine.
6. Gradually add the yogurt mixture to the pot with rice and meat, stirring continuously to prevent curdling.
7. Season with salt and pepper to taste.
8. Continue to cook over low heat, stirring occasionally, until the rice is fully cooked and the meat is tender.
9. If the soup is too thick, you can add more water to reach your desired consistency.
10. Once heated through, remove from heat.
11. Ladle the Laban Emmo with Meat into bowls, and garnish with fresh mint leaves if desired.
12. Serve the soup warm with Lebanese flatbread on the side.
لبن امو