Shakrieh is a traditional Syrian braised lamb stew finished in a silky, tangy yogurt sauce infused with cinnamon, cloves, and allspice. The dish demands slow braising and careful yogurt tempering to achieve its signature creamy texture without curdling.
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Bring a large pot of water to a boil, roughly 1/2 to 3/4 of the way full.
Sweat the sliced onions in a large saute pan with the olive oil (be sure not to brown them). Then, season the lamb shanks with salt and pepper and add to the onions along with the spices (cinnamon, cloves and allspice) and cook for about 5 minutes.
Once the water comes to a boil, add the onions, lamb and spices to the water and lower the heat to medium-low.
Braise for 3-4 hours, until lamb is fork tender. Strain and reserve the broth.
In a blender, or with a whisk, mix together the yogurt, cornstarch and raw egg and bring to a simmer over medium heat. Make sure to stir constantly and in one direction in order to keep the yogurt from separating.
Once the yogurt begins to simmer, reduce the heat to low and add the braised lamb chunks, tender onions, plus one cup of the lamb broth to the yogurt.
Cook uncovered for 10-15 minutes and serve alongside rice or bulgur wheat.
Written automatically by CookOS, not by the creator.
Refrigerate in an airtight container up to 1 day. Reheat gently over low heat, stirring occasionally, to prevent yogurt separation; do not boil.
blender or whisk (for yogurt mixture) · large pot (for braising) · large sauté pan (for sweating onions)
Written automatically by CookOS, not by the creator.
Yogurt curdles from sudden temperature changes or fat contact. Whisk yogurt, cornstarch, and egg together before heating, bring slowly to a simmer over medium heat, stir constantly in one direction only, and keep heat low once lamb is added.
Yes, but braising time may reduce to 2-3 hours depending on cut size. Shanks are traditional and develop superior flavor and tenderness over 3-4 hours.
Pierce the meat with a fork after 3 hours; it should shred easily with minimal resistance. If still firm, continue braising until it pulls apart without effort.
Braise the lamb up to 2 days ahead and refrigerate. Reheat gently and add the yogurt sauce fresh, or prepare the full dish and refrigerate up to 1 day; reheat gently over low heat, stirring occasionally, to prevent yogurt separation.
Cornstarch stabilizes the yogurt and prevents curdling. Without it, the risk of separation increases significantly; proceed with extra caution, using lower heat and constant stirring.
