Syrian Shakriyeh is a tender slow-cooked lamb stew finished in a creamy, stabilized yogurt sauce and topped with golden garlic-infused ghee. This traditional dish relies on continuous stirring and full-fat yogurt to achieve its signature velvety texture without curdling.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place the lamb in a large pot and cover it with water. Bring to a boil and skim off any foam that rises to the surface to obtain a clear broth.
Add the onion, bay leaves, cardamom, cinnamon stick, salt, and black pepper. Cover and simmer over low heat for 1½ to 2 hours until the meat becomes tender.
Drain the lamb and reserve the cooking stock.
In a large bowl, whisk together the yogurt, cornstarch, egg (if using), and cold water until completely smooth.
Transfer the mixture to a saucepan and cook over medium heat, stirring continuously in one direction until it reaches a gentle boil and thickens.
Add the cooked lamb and gradually pour in the reserved lamb stock until the sauce reaches your preferred consistency.
Season with salt and simmer gently for another 10–15 minutes to allow the flavors to blend perfectly.
Heat the ghee or oil in a small pan. Add the minced garlic and sauté until lightly golden.
If desired, stir in the chopped cilantro and cook for another minute.
Pour the hot garlic mixture over the Shakriyeh immediately before serving.
Serve hot alongside fluffy white rice and garnish with fried pine nuts.
Written automatically by CookOS, not by the creator.
Refrigerate lamb and yogurt sauce separately for up to 2 days. Reheat lamb gently in a saucepan, add the yogurt sauce over medium heat with frequent stirring, then top with fresh hot garlic mixture before serving.
Written automatically by CookOS, not by the creator.
Stirring continuously in one direction helps stabilize the yogurt and prevents curdling as it heats. Stop stirring once it reaches a gentle boil and thickens.
Yes. Prepare the lamb and yogurt sauce up to 2 days ahead and refrigerate separately. Reheat gently before combining, then add the hot garlic topping just before serving.
Full-fat yogurt is essential for a smooth, velvety texture. Avoid low-fat or Greek yogurt, which can break during cooking.
The egg is optional but adds extra protection against curdling. Cornstarch alone is sufficient if you stir carefully and maintain gentle heat.
Simmer for 1½ to 2 hours until a fork easily breaks apart the meat. Neck or leg cuts are preferred for this long braise.
