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 listThere are no verified associations for these ingredients yet.
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.