My Mom’s Shakriyeh Recipe
Serves 1
Directions
- 1Place the lamb shoulder into a pot of water and bring to a boil.
- 2Add an onion to the pot with the lamb.
- 3Let the lamb bubble for about 10 minutes to allow impurities to come to the surface, then wash the meat and start with new water.
- 4In the meantime, lightly oil a hot pan and add cardamom, star anise, cloves, bay leaves, and peppercorns to release their flavors.
- 5Quickly add the toasted spices to the clean meat.
- 6Submerge the meat and spices with clean water.
- 7Season generously with salt.
- 8Add more onion to the pot.
- 9Pressure cook the meat on high for at least one hour, or simmer in a pot for several hours.
- 10In a large pot, introduce full-fat yogurt.
- 11Turn the heat to low and crack in some eggs.
- 12Add cornstarch to the yogurt mixture.
- 13Add salt to the yogurt mixture.
- 14Blend the yogurt mixture until smooth.
- 15Constantly stir the yogurt mixture for about 15 minutes on medium-low heat until it lightly bubbles and thickens.
- 16Remove all bones and fat from the cooked meat.
- 17Add some lamb broth to the yogurt mixture.
- 18Drop the cooked lamb into the yogurt mixture.
- 19Serve the shakriyeh with Arabi rice.
- 20Sprinkle fresh cracked black pepper on top.
Ingredients
- 4 lbs Lamb shoulder
- 4 pods Cardamom pods
- 2 pieces Bay leaves
- 4 pieces Cloves
- 1 tsp Peppercorns
- 1 pieces Star anise
- Salt
- 1 pieces Large onion
- 50 oz Full-fat plain yogurt
- 2 pieces Eggs
- 2 tbsp Cornstarch
- Lamb broth
- Arabi rice
- Fresh cracked black pepper
Equipment
PotPanImmersion blenderSpatula
Tips
- Use lamb shoulder with lots of fat and some bones, or beef if preferred.
- Don't burn the spices; they are done when the aroma starts hitting your nose.
- Do not use Greek yogurt for the stew base.
- Constantly stir the yogurt mixture on medium-low heat to prevent it from curdling.
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