My Mom’s Shakriyeh Recipe

Serves 1
instagram.com

Directions

  1. 1Place the lamb shoulder into a pot of water and bring to a boil.
  2. 2Add an onion to the pot with the lamb.
  3. 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.
  4. 4In the meantime, lightly oil a hot pan and add cardamom, star anise, cloves, bay leaves, and peppercorns to release their flavors.
  5. 5Quickly add the toasted spices to the clean meat.
  6. 6Submerge the meat and spices with clean water.
  7. 7Season generously with salt.
  8. 8Add more onion to the pot.
  9. 9Pressure cook the meat on high for at least one hour, or simmer in a pot for several hours.
  10. 10In a large pot, introduce full-fat yogurt.
  11. 11Turn the heat to low and crack in some eggs.
  12. 12Add cornstarch to the yogurt mixture.
  13. 13Add salt to the yogurt mixture.
  14. 14Blend the yogurt mixture until smooth.
  15. 15Constantly stir the yogurt mixture for about 15 minutes on medium-low heat until it lightly bubbles and thickens.
  16. 16Remove all bones and fat from the cooked meat.
  17. 17Add some lamb broth to the yogurt mixture.
  18. 18Drop the cooked lamb into the yogurt mixture.
  19. 19Serve the shakriyeh with Arabi rice.
  20. 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.