Shakriyeh is a traditional Syrian stew featuring tender bone-in lamb in a creamy, tangy yogurt sauce infused with cinnamon and garlic. This Levantine classic balances rich meat with bright yogurt and warm spices, served over rice for an authentic comfort meal.
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In a large pot, melt butter over medium heat and sauté onions until translucent.
Add the lamb pieces, salt, black pepper, and cinnamon, and brown the meat on all sides.
Pour 500 ml (2 cups) water over the lamb, bring to a boil, then simmer for 45 minutes or until tender.
In a separate bowl, whisk yogurt with cornstarch to prevent curdling.
Gradually incorporate yogurt mixture into the pot, stirring constantly, and cook over low heat until it thickens, approximately 15 minutes.
Stir in minced garlic and cook for an additional 5 minutes.
Garnish with toasted pine nuts and serve hot over a bed of rice.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on low heat, adding a splash of water if the sauce has thickened too much.
Written automatically by CookOS, not by the creator.
Whisk cornstarch into the yogurt before adding it to the pot, then incorporate it gradually while stirring constantly over low heat. This stabilizes the yogurt and allows it to thicken without breaking.
Simmer the lamb for 45 minutes until tender before adding the yogurt mixture, which then cooks for approximately 15 minutes to thicken.
Yes, boneless lamb cubes work, though bone-in pieces add more flavor and richness to the broth. Boneless lamb may require slightly less cooking time.
Yes, prepare it up to the yogurt addition, refrigerate, then reheat gently on low heat before stirring in the yogurt mixture to prevent curdling.
Almonds, walnuts, or sunflower seeds work well as garnish, though they'll change the traditional flavor profile slightly.
