Laham bil Laban is one of the Arab Gulf’s dishes that originated with the Bedouin, thus making it an indigenous dish to the area. Its longevity attests to its delicious taste! The only change throughout the centuries has been the addition of chili peppers, ground coriander and dried mint leaves.
SERVES: About 4
PREP TIME: 20 minutes
COOKING TIME: 1 hour and 30 minutes
INGREDIENTS:
- 6 tablespoons extra-virgin olive oil
- 2 onions, minced
- 4 cloves garlic, crushed to a paste
- 2 lbs (1 kg) bottom round steak, sirloin steak, or beef tenderloin, cut into 1-inch (2.5-cm) cubes
- 1 small jalapeño or other fresh finger-length green chili pepper of your choice, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 3 1/2 cups (875 ml) water
- 1 cup (250 g) store-bought or Homemade Plain Yogurt mixed with 1/4 cup (65 ml) water, 1 teaspoon dried mint leaves, and 1/4 teaspoon salt
INSTRUCTIONS:
- Heat the oil in a medium saucepan with a lid over medium-low heat.
- Add the onion and cook for 8 minutes, uncovered.
- Add the garlic, meat, and chili pepper, and cook for another 8 minutes, stirring frequently.
- Stir in the salt, coriander, black pepper, and water, and bring to a boil.
- Cover and cook over low heat for 1 hour or until the meat is done, stirring occasionally and adding more water if necessary to end up with a sauce the texture of yogurt.
- Bring the yogurt to a boil in a small saucepan over medium heat, stirring constantly in one direction.
- Add the hot yogurt to the meat, cover, and simmer over low heat for 10 minutes, stirring frequently.
- Serve with Saudi-Style White Rice.
