Can I use boneless lamb instead of bone-in?

Bone-in lamb shoulder provides more flavor and body to the sauce. Boneless cuts will work but use 1.5 lbs and reduce cooking time by 15–20 minutes.

How do I prevent the yogurt from curdling?

Temper the yogurt by slowly whisking in hot broth before adding it to the pot, or stir constantly over medium-low heat and avoid boiling.

Can I make this ahead?

Yes. Cook it fully, cool, and refrigerate up to 3 days. Reheat gently over low heat, stirring occasionally. The flavors deepen overnight.

What rice should I serve it with?

Long-grain white rice or basmati rice work best to soak up the creamy sauce.

Can I substitute the yogurt?

Use Greek yogurt (slightly thicker) or sour cream at 1:1 ratio, but plain full-fat yogurt gives the most authentic flavor and texture.

Syrian Lamb and Yogurt Stew (Shakriyeh)

Name: Syrian Lamb and Yogurt Stew (Shakriyeh)
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Syrian
Ingredients: 2 lbs lamb shoulder, bone-in; 1 large onion, quartered; 1 tsp vegetable oil; 4 cardamom pods; 2 star anise; 4 whole cloves; 2 bay leaves; 1 tsp black peppercorns; salt, to taste; 32 oz full-fat plain yogurt; 1 large egg; 2 tbsp cornstarch; Arabic rice, for serving; Toasted pine nuts, for garnish; Freshly cracked black pepper, for garnish

CookOSBeta

Syrian Lamb and Yogurt Stew (Shakriyeh) | CookOS

Ingredients

2 lbs lamb shoulder, bone-in
1 large onion, quartered
1 tsp vegetable oil
4 cardamom pods
2 star anise
4 whole cloves
2 bay leaves
1 tsp black peppercorns
salt, to taste
32 oz full-fat plain yogurt
1 large egg
2 tbsp cornstarch
Arabic rice, for servingoptional
Toasted pine nuts, for garnishoptional
Freshly cracked black pepper, for garnishoptional

15 Ingredients

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Instructions

1
Place the lamb shoulder in a large pot and cover with water. Add half of the quartered onion and bring to a boil.
2
Allow the meat to boil for about 10 minutes, letting any impurities rise to the surface.
3
Drain the water, rinse the meat thoroughly, and return it to the clean pot.
4
In a small, lightly oiled skillet over medium heat, toast the cardamom pods, star anise, cloves, bay leaves, and black peppercorns until fragrant, about 1-2 minutes.
5
Add the toasted spices to the pot with the lamb. Cover with fresh water, season with salt, and add the remaining onion.
6
Pressure cook on high for at least 1 hour, or simmer covered on the stovetop for 2-3 hours, until the meat is fall-apart tender.
7
While the meat cooks, prepare the yogurt sauce. In a separate large pot, combine the yogurt, egg, cornstarch, and a pinch of salt.
8
With the heat off, use an immersion blender to blend the yogurt mixture until completely smooth.
9
Place the pot over medium-low heat and stir constantly for about 15 minutes. Continue stirring until the sauce lightly bubbles and thickens enough to coat the back of a spatula.
10
Once the lamb is cooked, remove it from the broth. If desired, remove the bones and excess fat, and shred the meat into bite-sized pieces. Reserve the broth.
11
Stir about 1 cup of the reserved lamb broth into the thickened yogurt sauce to thin it to your desired consistency.
12
Add the cooked lamb to the yogurt sauce and stir to combine.
13
Serve the Shakriyeh hot over Arabic rice. Garnish with toasted pine nuts and a sprinkle of freshly cracked black pepper.