Spicy Chicken Seekh Kabab Recipe
February 27, 2024
Maple bacon Scotch eggs recipe
February 29, 2024Difficulty
Easy / Beginner
Prep time
10 Mins
Total time
1 Hr 25 Mins
Makes
6
Description
Indulge in Syrian Shakriyeh, a sumptuous lamb and yogurt stew, tantalizing your appetite with tender meat and creamy yogurt infused with Middle Eastern spices. Savor this culinary delight today!
Instructions
To Cook the Lamb Shanks
- Start by heating the oil in a large pot and searing the lamb shanks on all sides until lightly golden. If you're using an instant pot, you can do this directly in it, on the "SAUTE" function. You can work in batches of 2 shanks at a time.
- Once the shanks are seared, return them all to the pot. Add the quartered onions and the water. Bring to a boil on the "SAUTE" mode of the instant pot.
- Once the water is boiling, you will notice some foam on the surface. Skim off all the foam that forms. Then, add all of the whole spices.
- Instant Pot: Cover the instant pot and switch the knob to "SEALING". Pressure cook on high pressure for 45 minutes.
Stove Top: Cover the pot halfway with a lid and boil for 1 to 1.5 hours until the shanks are very tender. Continue to replenish water as needed, ensuring the shanks are mostly covered. - Allow the instant pot to release pressure naturally for 10 minutes, then manually release all the pressure.
- Remove the shanks from the pot and set aside. Strain the broth to get rid of the onions and the whole spices and set aside.
To Make the Yogurt Stew
- In a large pot, add the yogurt, cornstarch, egg and salt. Whisk together until all the ingredients are combined, before turning on the stove.
- Place the pot on medium heat and continue to whisk as the yogurt comes up to temperature. It will start to simmer gently within 10 minutes. Keep whisking.
- Once the yogurt is hot and bubbles start to form on the surface, add 2 to 3 cups of the lamb broth and continue to whisk. Add one cup at a time and check the consistency of the yogurt. It should not be too thin, so adjust the amount of broth you add based on the consistency.
- Place the shanks into the yogurt stew and simmer for 10 minutes on medium low heat.
For the Garnish / Topping
- In a small skillet on medium heat, add the olive oil and heat it. Once hot, add the crushed garlic and stir until lightly golden and fragrant. If using cilantro, add it with the garlic in the last few seconds.
- Pour the garlic and oil over the shakriyeh when you are ready to serve. You can also top with dried mint if you like.
- Serve the shakriyeh alongside vermicelli rice and garnish with toasted pine nuts.
NOTE
- It is much quicker to cook the lamb shanks in a pressure cooker or instant pot. However, if you don't have one, allow enough time to boil the shanks on the stove top for at least 1.5 hours until tender.
- Using an egg and cornstarch helps to stabilize the yogurt so it does not split. However, if it does split, simply blend it using an immersion blender and it will go back to normal.
- For the topping, you can use garlic with cilantro, or garlic with dry mint. Or omit both and just use garlic.
Tags: #LambStew #SyrianCuisine #MiddleEasternFood #YogurtRecipe #Shakriyeh #Cooking #Recipe #Foodie #CulinaryDelight #AppetiteTempter
Ingredients
- For LAMB SHANKS
- Lamb Shanks - 4
- Yellow onion peeled & quartered - 1 large
- Olive oil (or) vegetable oil - 1 tablespoon
- Bay leaves - 4
- Green cardamom cloves - 10
- Cinnamon sticks - 2
- Whole cloves - ½ teaspoon
- Whole allspice - ½ teaspoon
- Black peppercorns - ½ teaspoon
- Kosher salt - 2 teaspoons
- Water - 8 cups
- For YOGURT STEW
- Whole Yogurt - 1.5 kg (2x 750g Containers)
- Kosher salt - 2 teaspoons (more per preference)
- Cornstarch - 2 tablespoons
- Egg - 1
- Lamb broth - 2 cups (more as needed)
- For TOPPING
- Large garlic cloves - 3 (crushed)
- Olive oil - 2 tablespoons
- Chopped cilantro - ¼ cup (optional)
- Dried mint - 2 tablespoons (optional)
- Toasted pine nuts (or) slivered almonds toasted - 2 tablespoons
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