Shakriyeh is an authentic Syrian stew where lamb shanks infused with warm spices are simmered until tender, then combined with a creamy, tangy yogurt sauce that requires constant stirring to prevent curdling. It's a comfort dish traditionally served over rice with pine nuts and fresh herbs.
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Place lamb shanks in a pressure cooker with onion, bay leaves, cinnamon stick, cardamom pods, cloves, black peppercorns, and salt. Cover with water.
Cook on high pressure for 45–50 minutes until lamb is very tender. (For stovetop: simmer covered for 2–2.5 hours until tender.)
Remove the lamb from the broth and set aside. Strain and reserve the broth.
In a large pot, whisk together yogurt, eggs, cornstarch, and salt until smooth.
Place the yogurt pot over medium heat and stir constantly in one direction until it comes to a gentle boil. Do not stop stirring or the yogurt will curdle.
Add about 1–2 cups of the reserved lamb broth to the yogurt sauce and stir to combine. Adjust consistency as desired.
Add the cooked lamb shanks to the yogurt sauce and simmer on low heat for 10–15 minutes to allow the lamb to absorb the flavors.
Serve over rice, garnished with toasted pine nuts and fresh parsley. Serve with radish and green onions on the side.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, and add a splash of water or broth if it thickens too much.
pressure cooker (optional; stovetop alternative provided)
Written automatically by CookOS, not by the creator.
Constant stirring in one direction stabilizes the yogurt at medium heat and prevents it from curdling as it heats. Stop stirring and the yogurt will break.
Yes. Simmer the lamb covered for 2–2.5 hours until very tender instead of 45–50 minutes under pressure.
The meat should shred easily with a fork when pressed. Pressure cooker: 45–50 minutes. Stovetop: 2–2.5 hours.
Bone-in shoulder pieces work well as the recipe suggests. Boneless meat cooks faster; reduce stovetop time to 1.5–2 hours.
Add 1–2 cups of reserved lamb broth and adjust consistency to your preference. More broth = thinner sauce.
