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Name: Shakriyeh
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Lebanon
Ingredients: 600 g lamb shoulder, cubed; 1 kg plain full-fat yogurt; 1 egg white; 1 tbsp cornstarch; 1 onion; 4 garlic cloves; 1 tsp ground coriander; 2 tbsp butter; 1 tsp salt; 2 tbsp pine nuts

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Lebanon1 h 30 minServes 4déjà cuisiné

Shakriyeh

شاكرية · Shākriyeh

Ingrédients10

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

viandelaitier et œufcéréalelégumeépice et sauceautre

Préparation

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.
Whisk the yogurt with the egg white and cornstarch until smooth so it will not curdle.
Pour the yogurt into a heavy pot and stir constantly over medium heat until it boils and thickens slightly.
Add the cooked lamb and a splash of broth. Simmer gently, stirring, for about 15 minutes.
Crush the garlic with the coriander and salt, fry briefly in butter until fragrant, then stir into the yogurt.
Toast the pine nuts in the remaining butter until golden.
Serve the shakriyeh hot, topped with the pine nuts, traditionally with rice.