Description
A warm and creamy Middle Eastern stew made with tender lamb chunks simmered in a tangy yogurt sauce, infused with garlic and dried mint. Served best over rice or with fresh bread, Shakriya is the ultimate comfort food.
Ingredients
Scale
- 500g lamb stew meat, cut into chunks
- 1 kg plain yogurt
- 2 tablespoons cornstarch (dissolved in a bit of water)
- 1 large onion, quartered
- 1 bay leaf
- 1 cinnamon stick
- 3 garlic cloves, minced
- 1 teaspoon dried mint
- Salt and pepper to taste
- Water, enough to cover meat
Instructions
- In a large pot, add lamb, onion, bay leaf, cinnamon stick, salt, and pepper. Cover with water, bring to a boil, skim foam, and simmer until lamb is tender (about 1 hour). Strain broth and remove meat.
- Whisk yogurt in a bowl until smooth. Dissolve cornstarch in a bit of water and whisk into yogurt.
- Return clean pot to medium heat. Pour in the yogurt mixture, stirring constantly. Bring to a gentle simmer while whisking to avoid curdling.
- Add cooked lamb and a ladle or two of the strained broth. Stir in minced garlic and dried mint. Simmer for 10 more minutes.
- Adjust seasoning, let rest a few minutes, and serve over rice or with bread.
Notes
- Use full-fat yogurt to reduce the risk of curdling.
- Don’t let the yogurt sauce boil. Keep it at a gentle simmer.
- Make ahead by cooking the meat in advance and assembling the yogurt sauce just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg