Can I use beef instead of lamb?

Yes, the recipe specifically allows beef or lamb. Use beef shoulder or similar cuts with bones for the best broth.

How do I prevent the yogurt from curdling?

Keep the heat on medium-low and stir constantly for about 15 minutes until thickened and gently bubbling. Temper the yogurt by adding the lamb broth slowly before combining with the meat.

How long does shakriyeh keep?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to avoid separating the yogurt sauce.

Can I make this without a pressure cooker?

Yes, simmer the lamb in the pot for several hours instead of pressure cooking for one hour until completely tender.

What type of rice should I serve with shakriyeh?

The recipe calls for Arabic rice, which typically refers to long-grain white rice cooked with butter or oil, sometimes with vermicelli or spices.

Syrian Shakriyeh with Lamb and Yogurt

Name: Syrian Shakriyeh with Lamb and Yogurt
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 4 lbs Beef or Lamb (with bones); 4-6 pods cardamom; 2 bay leaves; 4-6 pieces cloves; 1 tsp peppercorns; 1 star anise; salt to taste; 1 large onion to pressure cook; 50 oz plain yogurt; 2 eggs; 2-3 tbsp cornstarch

1

Start by placing your lamb shoulder (or beef), as well as a whole onion chopped in half, into a large pot of water and bring it up to a boil. Let the lamb bubble for about 10 minutes, just long enough for the impurities to rise to the surface. Remove the meat and start fresh with new water.

2

While that resets, lightly oil a hot pan and toss in your whole spices: cardamom pods, star anise, cloves, bay leaves, and peppercorns. Let them toast for a minute, then once fragrant, add the toasted spices to your clean pot with the lamb.

3

Submerge everything with clean water once more, season generously with salt, and add in some more onion. Pressure cook on high for at least one hour or let it simmer down in a pot for several hours until the lamb is perfectly tender.

4

While the meat cooks, start preparing your yogurt base. In a large pot, add full-fat yogurt. Turn the heat to low, then crack in a few eggs and whisk in cornstarch. Season with salt, and blend everything together until smooth.

5

Place the pot over medium-low heat, stirring constantly for about 15 minutes. Once the yogurt starts to thicken and gently bubble, then its ready.

6

Once your lamb is ready, remove any bones and excess fat, leaving only the tender meat. Add a ladle or two of the lamb broth into the yogurt mixture, then drop the cooked lamb straight in. Stir gently to combine.

7

Serve the shakriyeh hot with a bed of Arabic rice, finish with a sprinkle of freshly cracked black pepper, and enjoy!