Lebanon is a Middle Eastern country with lots of delicious and flavorful dishes. One of these meals is called Lamb Shakriya which is a kind of Lebanese Lamb Stew with Yogurt. This tangy and warm meal is perfect for cold winter nights when you want something to make you feel relaxed.
This meal has various recipes, but the one we brought you today is the best. You can find Lamb Shakriyeh on almost every special occasion and event in Arabic countries. This tender and tasty Lamb Stew may seem hard to make, but you just need to be careful about heating the yogurt sauce. Like many other Lebanese dishes, Shakriyeh is cooked in yogurt sauce. So, if you follow the instructions right, the yogurt sauce won’t split during the cooking process. Just stir the yogurt in one direction! That’s it!
The Shakriyeh is generally served with rice. In many Arabic cuisines, they cook their rice with vermicelli to serve with Shakriyeh, but it is optional you can keep it simple if you want and just use long grain rice, instead. Besides, you can substitute lamb with cubed beef meat if you want. However, don’t skip any of the spices, the key point for making the most delicious stew is its flavor. It tastes minty, garlicky, and creamy. The yogurt sauce is tempting. You have got to try it!
Start making a fresh and warm Lebanese lamb stew with yogurt by preparing the lamb shanks broth. In an instant pot, heat some oil and set its program to sauté.
Once the oil is hot enough, add 1 roughly chopped onion and sauté until it is golden. Scrape the sides and add the lamb shanks to the pot.
Brown the meat on all sides, which will take about 5 minutes per side.
You do not want the meat to be cooked through. Cook the meat in batches and do not overcrowd the pot. Once all the pieces are cooked, put them back in the pot.
Add the cinnamon stick, bay leaves, cardamom pods, whole cloves, and whole black pepper, and cover the lamb shakriya meat with water. Add more water if necessary. Close the pot. Cancel the sauté program and set it to manual high pressure for 30 minutes.
While the lamb shakriya broth is cooking, you can prepare the other ingredients. In a deep pot, add some oil and then stir in the remaining 3 sliced onions with seven spices. Cook the mixture until the onions are caramelized. Remove the mixture from the pan and set it aside.
Add some oil to the pot and the garlic, dry mint, coriander, and cook them until the garlic is fragrant for about one minute.
Remove from the pot and set the mixture aside.
In a deep mixing bowl, add the Low-Fat Fresh Yogurt with salt and combine them thoroughly. Add the cornflour mixture and mix until everything is incorporated. You want a smooth mixture.
Once the lamb shakriya broth is ready, let the pot release the pressure naturally for 15 minutes.
Open the lid, remove the lamb shanks, and set them on a plate until you assemble the fabulous Lebanese lamb stew with yogurt.
Strain the broth from the spices and onion, and set it aside. Then you can start assembling the delicious lamb shakriya. Pour the yogurt mixture into a deep pan and turn the heat to medium-high. Start to stir the yogurt mixture until it starts to boil.
Do not stop stirring so the yogurt won’t curdle. It will take about 10 minutes.
When the yogurt starts to boil, and it looks thicker, begin adding the strained broth.
First, add one cup and mix it through until the mixture is thin but not runny.
About 2 cups of broth will be enough. Keep stirring until it starts to boil again.
Add the onion and stir for two minutes, add the garlic mixture, and mix the lamb shakriya thoroughly.
Finally, add the lamb shanks and mix gently with the yogurt sauce.
Reduce the heat and let the flavors and ingredients infuse together for 10 minutes; stir the mixture once or twice.
Turn off the heat and serve your appetizing and savory Lebanese lamb stew with yogurt warm with vermicelli rice. Enjoy!