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Traditional Syrian Shakriyyeh (Tender Braised Lamb in Warm Garlic Yogurt Stew)
The comforting jewel of Levantine family tables: succulent lamb chunks simmered in aromatic broth, gently folded into rich, stabilized warm yogurt perfumed with sizzling garlic and mint ghee.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
servings
5
- Boneless lamb leg cut into large cubes800 g
- Full-fat whole milk plain yogurt900 g
- Large onion quartered for broth150 g
- Garlic cloves finely minced5 pc
- Cornstarch2 tbsp
- Whole egg for stabilizing yogurt1 pc
- Dried mint1 tbsp
- Clarified butter (ghee)25 g
- Cardamom pods and bay leaves5 g
- Salt7 g
Preparation Steps
1
Simmer lamb with onion quarters, cardamom, and bay leaves in 1L water for 50 minutes until meat is fork-tender. Strain broth and set lamb aside.
2
Whisk yogurt, egg, cornstarch dissolved in 100 ml water, and 150 ml strained broth in a clean pot. Cook over medium heat stirring continuously in one direction until sauce simmers and turns glossy.
3
Drop cooked lamb into yogurt sauce; simmer gently for 8 minutes. In a small pan, sizzle garlic and dried mint in ghee for 1 minute, swirl into the stew, and serve warm with vermicelli rice.
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
42g
Carbohydrates
14g
Fat
29g
Allergens
MilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
