Shakriyeh

شاكرية · Shākriyeh

Ingredients10

• lamb shoulder, cubed600 g
• plain full-fat yogurt1 kg
• egg white1
• cornstarch1 tbsp
• onion1
• garlic cloves4
• ground coriander1 tsp
• butter2 tbsp
• salt1 tsp
• pine nuts2 tbsp

Method

1. Put the lamb, halved onion, and a pinch of salt in a pot, cover with water, and simmer until the meat is tender, about 50 minutes. Drain, reserving a little broth.
2. Whisk the yogurt with the egg white and cornstarch until smooth so it will not curdle.
3. Pour the yogurt into a heavy pot and stir constantly over medium heat until it boils and thickens slightly.
4. Add the cooked lamb and a splash of broth. Simmer gently, stirring, for about 15 minutes.
5. Crush the garlic with the coriander and salt, fry briefly in butter until fragrant, then stir into the yogurt.
6. Toast the pine nuts in the remaining butter until golden.
7. Serve the shakriyeh hot, topped with the pine nuts, traditionally with rice.