1 kg of lamb shanks, cut into 2.5 cm cubes
1 cup of chopped onion
1 egg
1/2 cup of natural yogurt
1 tablespoon of cornstarch
1 tablespoon of butter
1/4 cup of chopped parsley
2 cloves of minced garlic
Salt and black pepper to taste
1 kg of lamb shanks, cut into 2.5 cm cubes
1 cup of chopped onion
1 egg
1/2 cup of natural yogurt
1 tablespoon of cornstarch
1 tablespoon of butter
1/4 cup of chopped parsley
2 cloves of minced garlic
Salt and black pepper to taste
Place the lamb and onion in a large saucepan
Add 1/2 cup of water, 1 teaspoon of salt, and 1/2 teaspoon of black pepper
Cook with the lid on until the meat is tender - this may take 1-2 hours
In a separate pan, beat the egg with the butter and a little yogurt
Beat well until it forms a smooth mixture
While stirring constantly, add the remaining yogurt
Bring to a medium heat, stirring without stopping, until boiling
Mix in the seasoned lamb
Let cook for a few minutes to allow flavors to meld together
Avoid burning by stirring frequently
Add the garlic and parsley mixture to the lamb mixture
Serve hot
