Shakriyeh (Lamb in Warm Yogurt Sauce)

Name: Shakriyeh (Lamb in Warm Yogurt Sauce)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Syrian (Aleppine & Damascene)
Ingredients: 1 kg lamb (cubed, bone-in pieces); 1 kg full-fat yogurt; 1 egg white or cornflour; garlic + dried mint; rice + toasted pine nuts

Tender lamb simmered in a silky, stabilized warm yogurt sauce, served over rice with toasted pine nuts — the Levant's classic demonstration that yogurt can be a cooked sauce, not just a cold side.

1 hr 50 min · Serves 6 · Medium

Recipe by Halal Gourmet Editorial Team

Ingredients

Base

1 kglamb (cubed, bone-in pieces), zabiha

Sauce

1 kgfull-fat yogurt
1 egg white or cornflour, stabilizer — prevents splitting

Finish

garlic + dried mint

Serve

rice + toasted pine nuts

Method

Start cooking mode

Time: Prep 20 min · Cook 90 min · 110 min total
Difficulty: medium

1
Simmer the lamb gently with aromatics until tender; reserve the broth.
60 min
2
Whisk yogurt with the stabilizer and warm it SLOWLY, stirring constantly in one direction, never letting it boil hard.
20 min
3
Add the lamb to the yogurt sauce; finish with garlic fried in ghee and dried mint; serve over rice with pine nuts.
15 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.

Community discussion

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Syrian (Aleppine & Damascene)