Shakriyeh
Shakriyeh, from above
Non vegSyria

Shakriyeh

Lamb simmered in warm yoghurt with garlic and mint. Silky, comforting and very Syrian.

120 minTime
30 gProtein each
mildSpice
Lamb in yoghurt2 chapters · 1 min read

Make it your way

Grandma's wayLamb in yoghurt with garlic and mint.
The original
504kcalsame
30 gproteinsame
1 gfibresame
120minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Lamb (lamb or tender mutton)800 g, chunks
Onion10 small or 2 medium, halved
Curd (plain yogurt, natural yoghurt)4 cups plain yoghurt
Cornflour (cornstarch)2 tbsp
Egg1
Garlic3 cloves, crushed
Mint leaves2 tsp dried
Ghee1½ tbsp
Cinnamon1 stick
Cardamompinch
Saltto taste
Waterabout 3 cups

Method

5 steps
  1. 1Simmer the lamb with cinnamon, cardamom and salt in water, skimming, until tender.
  2. 2Add the onions and cook until soft.
  3. 3Whisk yoghurt, cornflour and egg, then heat in another pan, stirring constantly in one direction, until it simmers.
  4. 4Add the lamb, onions and a ladle of broth to the yoghurt and simmer 10 minutes.
  5. 5Fry garlic and mint in ghee and stir in.
Serve it like this

Spoon into deep bowls over vermicelli rice, garnished with dried mint.

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Make it a meal

What goes with Shakriyeh: a bread or rice, a side, something to drink and something sweet.

Bread or rice Riz bi sha'iriyeh25 min
Bread or rice Methi thepla40 min
On the side Fattoush25 min
On the side Muhammara40 min
To drink Qamar al din15 min
Something sweet Gulab jamun60 min
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