Lamb Shakriyeh | Dalia's Kitchen | #CookForSyria
Recipe Information
Lamb Shakriyeh
Cultural Context
Originating from the Levant region, Lamb Shakriyeh is a beloved dish in Syrian cuisine, often served during festive occasions and family gatherings. The dish showcases the rich flavors of yogurt and spices, reflecting the region's culinary traditions. Today, it is enjoyed in various Middle Eastern countries, each adding their unique twist to the recipe.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
lamb
🥗Healthier: chicken
💰Cheaper: beef
Chicken is leaner and more affordable than lamb.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt provides similar creaminess with less fat.
pine nuts
🥗Healthier: walnuts
💰Cheaper: sunflower seeds
Walnuts offer healthy fats at a lower price.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a high smoke point and is versatile.
Heat olive oil in a large pot over medium heat until shimmering.
Add chopped onions and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook until fragrant, about 1 minute.
Add cubed lamb and brown on all sides, about 8-10 minutes.
Sprinkle in cumin, coriander, and turmeric; stir to coat the meat.
Pour in water to cover the lamb and bring to a boil.
Reduce heat to low, cover, and simmer until lamb is tender, about 1.5 hours.
In a separate bowl, whisk yogurt until smooth.
Gradually add a ladle of the hot broth to the yogurt, stirring constantly to temper it.
Stir the yogurt mixture back into the pot with the lamb.
Cook for an additional 10 minutes, stirring gently to combine.
Toast pine nuts in a small pan until golden brown, about 3-4 minutes.
Serve the lamb over rice, garnished with toasted pine nuts and fresh mint.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Allergens
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