Levantine cuisine · Soups & Stews

Shakriyeh (Lamb in Yogurt)

Lamb pieces braised tender in a velvety yogurt sauce with garlic and coriander, classically served with rice.

Ingredients · for 4 servings

• 800 g lamb (from the shoulder)
• 1 kg yogurt
• 1 tbsp cornstarch
• 1 egg
• 6 garlic cloves
• 1 bunch coriander
• 3 tbsp ghee
• 1 onion
• 2 bay leaves
• 200 g long-grain rice
• 50 g almonds
• Salt, pepper

Instructions

1. Cut the lamb into 4 cm pieces, add to a pot with the halved onion, bay leaves and 1 l water, and cook over gentle heat for 60 minutes, skimming off the foam.
2. Lift out the meat, strain the broth, and measure out 400 ml; discard the onion and bay leaves.
3. Whisk the yogurt with the beaten egg, the cornstarch dissolved in 3 tbsp water, and 1 tsp salt until smooth, transfer to a wide pot, and bring slowly to a simmer over low heat, stirring constantly in one direction – only then is the sauce heat-stable.
4. Stir in the measured broth, add the lamb pieces, and let simmer uncovered over low heat for 20 minutes, until the sauce is thick enough to coat the back of a spoon.
5. Finely chop the garlic, sauté for 1 minute in 1 tbsp ghee with the chopped coriander, and stir in; toast the almonds in the remaining ghee for 3 minutes until golden.
6. Cook the rice in salted water, spoon the lamb and yogurt sauce over it, sprinkle with almonds, and season with salt and pepper.