Syrian Shakriyeh: Lamb Stew with Yogurt
Syrian lamb stew in a warm yogurt sauce flavored with onion, cardamom, cinnamon, and bay leaf. Serves 4; hands-on preparation takes about 10 minutes and cooking takes about 70 minutes.
Shakriyeh combines cooked lamb with a smooth yogurt sauce. The meat is first simmered with aromatics; then the yogurt is mixed with egg white and cornstarch, and some of the cooking broth is gradually stirred in. This recipe serves 4.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Greek yogurt
Ingredients without verified allergen data 9
Ingredients without verified allergen data: Lamb, Boiling water, Onion, Cardamom, Cinnamon stick, Bay leaf, Egg white, Cornstarch, Reserved cooking broth.
Method
- 01
Cook the meat
Put the lamb in a saucepan and cover it with boiling water. Bring to a boil and skim off any foam that rises to the surface. Add the onion, cardamom, cinnamon, and bay leaf. Lower the heat and simmer until the lamb is very tender; reserve 175 ml of the broth and keep it warm.
Ready to continue when: The lamb is very tender, and 175 ml of warm broth has been reserved.
60 min - 02
Prepare the yogurt sauce
In a bowl, mix the Greek yogurt, egg white, and dissolved cornstarch. Transfer the mixture to a cold saucepan and heat over medium-low, stirring constantly with a whisk. When it begins to coat the spoon and shows a gentle simmer, gradually stir in the 175 ml of reserved hot broth.
Ready to continue when: The sauce is smooth, coats the spoon, and the broth is incorporated without lumps.
- 03
Combine the meat and sauce
Add the cooked lamb to the yogurt sauce. Cook over very low heat for 5 minutes, stirring gently so the meat is coated and the sauce stays smooth.
Ready to continue when: The lamb is hot and coated in a smooth yogurt sauce.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.