Brown the remaining lamb. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine.

For lamb ouzi marination: In a mixing bowl place the fresh labneh, corn oil, tomato paste, salt, white pepper, ginger powder ... Also, Add half of the brown onions to it. 8. Put the pot on slow fire ...