Lamb and Yogurt (Shakriyeh)

Ingredients

• 2 pounds lamb shoulder, cut into 1.5-inch cubes
• 1 onion, quartered
• 2 bay leaves
• 4 cups water
• 1 teaspoon salt, plus more to taste
• 6 cups plain whole-milk yogurt
• 1 egg egg, beaten
• 2 tablespoons cornstarch
• 4 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon dried mint
• 0.25 teaspoon ground white pepper
• 3 cups cooked white rice
• 0.25 cup pine nuts, toasted

Method

1. 1

   Place the lamb cubes, quartered onion, bay leaves, water, and 1 teaspoon salt in a 6-quart saucepan. Bring to a boil over high heat, skimming off any foam that rises.

   10:00 · Bring to a boil
2. 2

   Reduce heat to low, cover, and simmer until the lamb is fork-tender, about 1 hour 30 minutes.

   1:30:00 · Simmer lamb
3. 3

   Remove the lamb pieces with a slotted spoon and set aside. Strain the broth, discarding the onion and bay leaves, and reserve 2 cups of the broth.

4. 4

   In a large bowl, whisk together the yogurt, beaten egg, and cornstarch until smooth and fully combined.

5. 5

   Pour the yogurt mixture into a clean 6-quart saucepan and whisk in the reserved 2 cups of broth. Place over medium-low heat and cook, stirring constantly in one direction, until the sauce thickens and comes to a gentle simmer, about 12 minutes.

   12:00 · Thicken yogurt sauce
6. 6

   Add the cooked lamb to the yogurt sauce and simmer gently, stirring occasionally, for 10 minutes to let the flavors meld.

   10:00 · Simmer lamb in sauce
7. 7

   In a small skillet, melt the butter over medium heat and sauté the garlic until fragrant, about 1 minute. Stir in the dried mint and white pepper.

   1:00 · Sauté garlic
8. 8

   Pour the garlic-mint butter into the yogurt and lamb mixture and stir to combine. Season with salt to taste.

9. 9

   Spoon the cooked rice onto a serving platter and ladle the lamb and yogurt sauce over the top. Garnish with toasted pine nuts and serve warm.