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Lamb and Yogurt (Shakriyeh)

Lamb and Yogurt (Shakriyeh) is a traditional Middle Eastern dish celebrated for its rich flavors and creamy texture. This recipe combines tender lamb cooked in a savory yogurt sauce with aromatic spices like cumin and coriander. The tangy yogurt complements the tender lamb, creating a balanced harmony of flavors. This dish is simple to prepare and works well for a cozy dinner or special occasion. It pairs wonderfully with rice or flatbread, making it a complete meal that appeals to various palates. Lamb and Yogurt (Shakriyeh) offers a delightful culinary experience for those interested in Middle Eastern cuisine.

Ingredients

  • 2 lbs lamb shoulder, cubed
  • 1 cup Greek yogurt
  • 1 cup water
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh mint, chopped

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the Greek yogurt, water, ground cumin, ground coriander, salt, and black pepper. Mix until well incorporated.
  3. Heat olive oil in a Dutch oven over medium heat.
  4. Add the cubed lamb shoulder to the Dutch oven and brown on all sides, about 5-7 minutes.
  5. Pour the yogurt mixture over the browned lamb and bring to a simmer, stirring occasionally.
  6. Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 1 hour, or until the lamb is tender and fully cooked.
  7. Remove the Dutch oven from the oven and stir in the chopped fresh mint.
  8. Serve hot with rice or flatbread.

Keywords: Savory, Flavorful, Middle Eastern, Lamb, Yogurt

Spice Rack: Cumin, Coriander, Salt, Black Pepper, Mint

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