Shakriya
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The Tale of Shakriya
Shakriya, a yogurt-based lamb stew, belongs to the Levantine tradition of simmering meat in cooked yogurt sauce, its name rooted in the Arabic word for yogurt. It's especially associated with Damascene home cooking, a dish built for family tables rather than restaurants.
Ingredients
Scale:· 6 servings
- 1 kg lamb, cubed
- 1 liter plain yogurt
- 1 egg white
- 2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 tablespoon dried mint
- 2 tablespoons ghee or butter
- Salt and pepper to taste
- 4 cups water
Instructions
- 1Simmer the lamb cubes in water with salt until tender, about 35-40 minutes, then reserve the cooking broth.
- 2In a bowl, whisk the yogurt with cornstarch and egg white until smooth to help stabilize it during cooking.
- 3Gradually whisk in some of the hot lamb broth to temper the yogurt mixture.
- 4Pour the tempered yogurt into the pot with the lamb, stirring constantly over low heat to prevent curdling.
- 5Simmer gently, stirring frequently, until the sauce thickens slightly.
- 6In a small pan, melt ghee and sauté garlic and dried mint until fragrant.
- 7Stir this garlic-mint mixture into the yogurt sauce.
- 8Serve hot over steamed rice.
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