Luksha Shamdeh

Tibetan Luksha Shamdeh Recipe with Lamb, Yoghurt and Spices

Region / culture: Tibet | Preparation time: overnight | Cooking time: 1 hour 5 minutes | Servings: 4

Introduction

Luksha Shamdeh is a traditional Middle Eastern dish that features tender pieces of lamb cooked in a flavorful yogurt-based curry. This dish is rich in spices and aromatics, making it a comforting and satisfying meal.

History

Luksha Shamdeh has its origins in the Middle East, where it is a popular dish enjoyed by families and friends. The combination of yogurt, spices, and tender lamb has been a staple in Middle Eastern cuisine for centuries.

Ingredients

1 cup plain yogurt
1 tsp paprika
1 tsp curry powder
1 tbsp soy sauce
1 tsp each of ginger and garlic
1 lb (454 g) boneless leg of lamb, cubed
3 large onions, coarsely chopped
1 tbsp oil
4 inches piece of cinnamon stick
1 star anise
5 whole cloves
3 bay leaves
4 tomatoes
3 large potatoes, quartered

How to prepare

In a large bowl, combine yogurt, paprika, curry powder, soy sauce, garlic, and ginger.
Add lamb and mix well to coat. Marinate for several hours (or overnight for best results).
In a large saucepan, sauté onions in oil over medium-high heat for several minutes until translucent.
Add cinnamon, star anise, cloves, and bay leaves.
Cook for a few minutes until the onions are browned.
Add the marinated lamb and its marinade to the saucepan. Bring to a boil over high heat, then add tomatoes.
Reduce the heat to medium and cook uncovered for 20 minutes.
Lower the heat to low and simmer covered for 40 minutes.
Meanwhile, in a separate saucepan, boil the potatoes until they are just cooked (10 to 15 minutes).
Stir the cooked potatoes into the curry for the final 5 minutes of cooking to combine the flavors.
Remove the cloves, bay leaves, star anise, and cinnamon.
The recipe makes 4 servings.
If desired, serve with pita bread or rice as a side dish.

Variations

Substitute chicken or beef for the lamb.
Add vegetables such as bell peppers or carrots for added nutrition.

Cooking Tips & Tricks

Marinate the lamb for several hours or overnight to allow the flavors to fully develop.

- Be sure to brown the onions well before adding the lamb to enhance the depth of flavor.

- Remove the whole spices before serving to avoid biting into them.

Serving Suggestions

Luksha Shamdeh can be served with pita bread, rice, or a side salad for a complete meal.

Cooking Techniques

Marinating the lamb

- Browning the onions

- Simmering the curry to allow the flavors to meld

Ingredient Substitutions

Greek yogurt can be used instead of plain yogurt.

- Tamari can be used instead of soy sauce for a gluten-free option.

Make Ahead Tips

Luksha Shamdeh can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Luksha Shamdeh in a large serving dish garnished with fresh herbs such as parsley or cilantro.

Pairing Recommendations

Luksha Shamdeh pairs well with a crisp salad or a side of roasted vegetables.

Storage and Reheating Instructions

Store Luksha Shamdeh in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Luksha Shamdeh contains approximately 350 calories.

Carbohydrates

Each serving of Luksha Shamdeh contains approximately 30 grams of carbohydrates.

Fats

Each serving of Luksha Shamdeh contains approximately 15 grams of fats.

Proteins

Each serving of Luksha Shamdeh contains approximately 25 grams of proteins.

Vitamins and minerals

Luksha Shamdeh is rich in vitamins and minerals, including vitamin C, iron, and potassium.

Alergens

This recipe contains dairy (yogurt) and soy (soy sauce).

Summary

Luksha Shamdeh is a balanced meal that provides a good source of protein, healthy fats, and carbohydrates. It is also rich in vitamins and minerals.

Summary

Luksha Shamdeh is a delicious and comforting Middle Eastern dish that is perfect for a family meal or special occasion. With its tender pieces of lamb and flavorful curry, it is sure to become a favorite in your recipe collection.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer afternoon, and I was rummaging through old cookbooks in my attic. As I flipped through the yellowing pages, a small piece of paper fell out from between the pages of a book. Curious, I picked it up and saw that it was a handwritten recipe for Luksha Shamdeh.

I had never heard of this dish before, but the name intrigued me. I could tell from the ingredients listed that it was a Middle Eastern dish, and I was excited to try it out. The recipe seemed simple enough, but it was the story behind it that captured my heart.

The recipe had been given to my great-grandmother by a traveler who had stayed with her family for a few days. He had hailed from a small village in Syria and had brought with him this recipe as a token of gratitude for their hospitality. My great-grandmother had treasured the recipe, but it had gotten lost in the shuffle of time until I stumbled upon it that day.

I decided to make Luksha Shamdeh for dinner that evening, and as I gathered the ingredients, memories of my great-grandmother and her stories flooded back to me. She had always been a fantastic cook, and I had inherited my love for cooking from her. I could picture her standing in the kitchen, humming a tune while she prepared a feast for her family.

As I started cooking, the aromas of the spices filled my kitchen, and I felt a sense of connection to my roots. The recipe called for lamb, onions, garlic, cinnamon, and other spices that were commonly used in Middle Eastern cuisine. The dish was meant to be slow-cooked, allowing the flavors to meld together and create a rich, savory stew.

As the dish simmered on the stove, I could hardly wait to taste it. The scent of the spices wafted through the house, and I could almost hear my great-grandmother's laughter in the air. When the stew was finally ready, I served it with a side of fluffy rice and a sprinkle of fresh parsley.

As I took my first bite, I was transported to a different time and place. The flavors were bold and comforting, and I felt a sense of nostalgia wash over me. I could almost imagine my great-grandmother nodding in approval, her eyes twinkling with pride.

From that day on, Luksha Shamdeh became a staple in my cooking repertoire. I would often make it for family gatherings and special occasions, sharing the story behind the recipe with anyone who would listen. It became more than just a dish; it was a link to my past and a way to honor my great-grandmother's legacy.

As I sit here now, writing this story, I can't help but feel grateful for the serendipitous discovery of that old recipe. It has become a cherished part of my culinary journey, a reminder of the power of food to connect us to our heritage and to those who came before us. And every time I make Luksha Shamdeh, I am reminded of my great-grandmother's love and the gift of her recipes that continue to inspire me to this day.