Labneh Sauce Entrecote

The Mediterranean cuisine honours so much tender meat. After I did the ' Yoghurt sauce meat ' recipe and found how it turned the meat so tender with rich and creamy sauce, I thought of trying labneh too. Honestly, it surprised me. The labneh did a very good job being a rich yet light creamy white sauce. Thus turned the Entrecote from a hard chewy one, to a very soft and tender one.

Ingredients:
6 pieces Entrecote 
3 Tbps Ghee
1 Tsp cumin seeds
6 Whole Cardemom 
6 Cloves
Bay leaf
2 Dried lemons
1 Tsp Salt  /  1/2 Tsp pepper
1/2 Tsp Ground Cardemom
400g labneh
Half Cup Broth or Water
A Handful of Raw Cashews

Method:
In a large pan over medium heat, lightly fry the Entrecote with ghee and the flavourings until golden brown, season and sprinkle the cardamom. Remove the whole cardemoms and cloves. Add the labneh, stir well, and add the broth. Cover and simmer with stirring occasionally and adding a little amount of water to keep the thickness of the sauce.

When the meat becomes tender, fry the cashews in some ghee until golden, and put them over the meat.

Garnish with fresh mint leave, and serve with white rice.

Enjoy Doing It, And

LOVE & ENJOY WHAT YOU DO..