Shakriyeh

Ingredients

• 500g Lamb (leg or shoulder)
• 1 EL Vegetable oil
• 1 Onion, large
• 1 TL Salt
• ½ TL Black pepper
• 500g Yogurt (full-fat or Greek yogurt)
• 2 EL Cornstarch
• 1 Egg
• 2-3 Stängel Fresh mint, chopped
• 300g Basmati rice
• 30g Pine nuts
• 1 EL Butter

Instructions

1. Cut the lamb into 2-3 cm cubes. In a large pot, heat some vegetable oil over medium-high heat. Brown the meat in batches until it's seared on all sides. Remove the browned meat cubes from the pot and set aside.
2. Finely chop the onion. Add the onion to the same pot and sauté over medium heat until soft and golden brown, about 5-7 minutes. Return the meat to the pot, season with salt and pepper. Cover with water until the meat is fully submerged. Bring to a boil, then reduce heat, cover and simmer for about 45-60 minutes, until the meat is tender.
3. While the meat is cooking, prepare the rice. Rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, bring the rice to a boil with twice the amount of lightly salted water. Reduce heat to low, cover, and simmer for 15 minutes.
4. For the yogurt sauce: In a large bowl, whisk together the yogurt, cornstarch, and egg until the mixture is smooth and lump-free. This is crucial to prevent the yogurt from curdling.
5. Once the meat is tender, take about a cup of the hot cooking broth from the pot and slowly whisk it into the yogurt mixture, stirring constantly. This tempers the yogurt. Slowly add the tempered yogurt mixture to the rest of the meat and broth in the pot, stirring constantly. Continue to stir until the sauce slightly thickens and achieves a creamy consistency. Do not boil, as this can curdle the yogurt.
6. In a small skillet, toast the pine nuts in butter over medium heat until golden brown, stirring frequently to prevent burning.
7. Garnish the Shakriyeh with chopped fresh mint and sprinkle with the toasted pine nuts. Serve the lamb in the creamy yogurt sauce hot with the cooked basmati rice.

Nutrition