One portion of tender lamb in a gently thickened yogurt sauce with onion and a little garlic.
150 gLamb
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120 gYogurt
30 gOnion
2 gGarlic
1.5 cupsWater
3 gCorn Starch
0.2 gBay Leaves
To tasteSalt
To tasteBlack Pepper
Reserve 20 ml cold water for the starch. Put the onion, bay leaf and remaining water in a narrow saucepan. Bring to a gentle simmer, cover and cook for 20 minutes until the onion is soft.
Add all the already braised lamb. Cover and simmer gently for 10 minutes until steaming hot and reheated to 74 °C. Remove the bay leaf; lift the lamb and onion into a bowl and reserve the cooking broth.
Mix the starch with the reserved cold water, then whisk into the yogurt with the garlic. In a small clean saucepan, warm over low heat while stirring constantly until the sauce thickens and begins to bubble gently, about 4-6 minutes.
Gradually stir 80 ml of the hot lamb broth into the yogurt. Add all the lamb and onion; warm gently for 3 minutes, stirring without a rolling boil. Season with salt and pepper and serve the whole stew as one portion. Any remaining broth is not part of this portion.