Those who enjoy cooked meat with yogurt sauce will enjoy this dish called Shakriyeh. This simple, yet delicious dish is considered a comfort food – an everyday dish that takes any ailments away…It is always served with rice. We recommend you serve it with our Vermicelli rice.
Meat Chunks in Creamy Yogurt Sauce (Shakriyeh)
Ingredients
Cooking the lamb shanks or beef (if you prefer)
- 1kg. (2.2 lbs) lamb shanks with the bone (you can use beef stew cuts but we highly recommend lamb)
- 1 medium onion chopped
- 2 tablespoons of vegetable oil
- 2 teaspoons of salt
- 4 small cinnamon sticks
- 1/2 teaspoon ground black pepper (or black peppercorns)
- 1/2 teaspoon ground allspice (or use allspice seeds instead)
- Sprig of parsley
- Water for broth (about 7-8 cups)
Yogurt Sauce
- 3 1/2 cups of yogurt
- 1 1/4 tablespoon of starch mixed with 1/2 cup water
- 1 egg white
Fried Minced Garlic
- 1 1/2 tablespoon Ghee or vegetable oil or fat (do not use butter)
- 3 cloves of garlic minced or crushed
Steps
- Step 1
Cooking the Meat:
Put the vegetable oil with the chopped onion in a stock pot or pressure cooker over medium heat. Lightly fry the onion till it’s lightly cooked (but not browned, it should still be whitish). Add your shanks into mix. If you are using beef, make sure you choose tender beef chunks.
- Step 2
Add the cinnamon, black pepper, allspice, salt, and sprig of parsley.
- Step 3
When the meat starts to brown, pour the water into the pot. Increase heat to high and let mix boil for a minute. Decrease to medium low temperature and cover your pot and let it cook for 45 minutes to an hour (if using pressure cooker)or till the meat is cooked (if using stock pot). The meat should be well cooked so that bones easily separate from the shanks. If you are using beef, cooking time may be different. It takes less time to cook so don’t overcook it.
- Step 4
Strain meat from broth keeping both in separate dishes and set aside. Make sure you throw out the spices, onions, and bones away (you only want meat and broth).
- Step 5
Cooking the Yogurt Sauce:
In a pot on medium temperature, add the yogurt, egg white, and corn starch mixed with water. - Step 6
Bring yogurt mix to boil while whisking slowly. Once yogurt boils and starts to rise, lower heat to medium. If you have to, remove pot away from the heat till the yogurt settles back down and then put back on medium heat. It is important to stir / whisk the yogurt during this step so that it does not curdle. You want to have a nice smooth creamy feel to your sauce.
- Step 7
Slowly add 2 cups of the broth to your yogurt and then add the shanks / meat one chunk at a time to the hot yogurt sauce. Lower the heat to medium low and let the mix cook for about 15 minutes.
- Step 8
In a separate sauce pan, put ghee or vegetable oil over medium heat. Add the crushed garlic and let it cook for about 5 minutes but don’t let it brown. Toss garlic and ghee into your yogurt meat mix. Let it cook with garlic mix for 5 more minutes and then turn off heat. Your dish is ready! This is best served with Vermicelli Rice. Enjoy!
Share This Story, Choose Your Platform!
About the Author: Riwa Saied
