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Shakriya: 5 Steps to a Creamy Middle Eastern Delight

Shakriya
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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

  1. 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.
  2. Whisk yogurt in a bowl until smooth. Dissolve cornstarch in a bit of water and whisk into yogurt.
  3. Return clean pot to medium heat. Pour in the yogurt mixture, stirring constantly. Bring to a gentle simmer while whisking to avoid curdling.
  4. Add cooked lamb and a ladle or two of the strained broth. Stir in minced garlic and dried mint. Simmer for 10 more minutes.
  5. Adjust seasoning, let rest a few minutes, and serve over rice or with bread.

Notes

    Nutrition

    Find it online: https://tastysizzle.com/shakriya-middle-eastern-stew/

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