Lben with Bread

Tangy Moroccan buttermilk served chilled alongside warm khobz for a simple and refreshing breakfast.

Ingredients

• 700g lamb shoulder
• 2 cups vermicelli noodles
• 2 tbsp minced garlic
• 2 tsp ground cinnamon
• 2 tbsp smen (preserved butter)
• 2 potatoes, chopped
• a handful of fresh mint, chopped
• dried apricots, to taste
• 1 cup chicken stock

Instructions

1. 1

   Gather and prep the flatbread and lamb shoulder, measuring everything out so it is ready to go.

2. 2

   Heat smen (preserved butter) in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the finely chopped red onion and red onions, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the lamb shoulder, season with ground cumin, and cook until just done, about 0 mins.

5. 5

   Warm the flatbread alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the flatbread and spoon the cooked mixture over the top.

💡 Tips