Shakrieh is a Lebanese braise of tender lamb shoulder cooked with cinnamon, cardamom, and mistika, then finished with a yogurt-egg sauce and crispy fried onions. The yogurt transforms into a rich, tangy sauce that coats every piece of meat.
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1. Cook chunks of lamb in a pot boiling in water until tender, removing the brown foamy parts from top of water. 2. Add cinnamon stick, cardamom, mistika, and half an onion to the pot. 3. Slice remaining half of the onion in thin slices. 4. Fry the onion slices in oil and butter until very soft but not brown, set aside. 5. Crack 1-2 eggs in a pan and stir. 6. Add leban (yogurt) and some water/broth (about 1/2 - 1 cup) from the meat pan into the egg pan and mix with whisk or in blender and heat. (I don't remember if you add garlic or anything else like salt or lemon to the yogurt). *Note: If yogurt starts too cool, it may clump. If its clumpy, mix with a hand blender before adding the meat and onions. *or instead of egg, now Zeinat uses cornflower 1-2 spoons add to yogurt when cold, and if sauce too thin can add more later but dissolve in cold water first. If too thick, add more water from meat 7. Combine the meat with the yogurt sauce and cook over low heat uncovered (10-15 minutes). (Yogurt sauce should be thick and smooth.) 8. Serve over rice.
Written automatically by CookOS, not by the creator.
Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Prepare the yogurt sauce fresh when reheating for best texture.
Written automatically by CookOS, not by the creator.
Mistika is a Middle Eastern spice blend, typically featuring mahlab (cherry kernel). If unavailable, use a small pinch of mahleb alone or substitute with a blend of ground cinnamon and a touch of nutmeg.
Temper the yogurt by stirring it with beaten egg and a little of the hot broth before adding it to the pot. Keep heat gentle and stir constantly once the yogurt is added.
Yes. Cook the lamb and broth ahead, then refrigerate. Reheat gently, then prepare the yogurt sauce fresh just before serving for best texture.
Use full-fat plain yogurt or leban (strained yogurt). Avoid low-fat or flavored yogurts, which are more prone to curdling and affect the final taste.
Boil the lamb chunks until fully tender, typically 45 minutes to 1 hour depending on size. The meat should shred easily with a fork when ready.
