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Shakriyeh
Lamb simmered tender and finished in warm garlic yoghurt, served over rice — every quantity in grams, calories per serving.
560kcal34 gprotein60 minPrep
Per serving · 400 g
560
kcal
34 g
protein
56 g
carbs
22 g
fat
Prep: 60 minServes: 4Whole dish: 1600 gWhole dish energy: 2240 kcal
Ingredients
4
- 500 g lamb, cut into pieces500 g
- 1 onion, chopped120 g
- 4 garlic cloves12 g
- 2 cups water480 g
- 2 cups yoghurt480 g
- 1 tbsp flour10 g
- 2 tbsp toasted pine nuts18 g
- 1 tbsp ghee14 g
- Salt, pepper, spices and dried mint10 g
Whole dish: 1600 g
Method
- 1
Brown the lamb with the onion in a pot until the onion softens.
- 2
Add half the garlic, the spices, salt and pepper, pour in the water and bring to the boil.
- 3
Lower the heat and cook for about an hour until the meat is tender; keep the broth.
- 4
Whisk the yoghurt with the remaining garlic, flour and salt, then temper it with the hot broth, stirring constantly so it cannot split.
- 5
Pour the yoghurt over the meat, stir for three minutes on low heat, and serve topped with pine nuts, dried mint and melted ghee over white rice.
Enjoy it
Log it in Fodi in one tap — a serving, half of one, or by the gram.
400 g · 560 kcal
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