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Syrian Shakriyeh (Lamb in Yogurt Sauce)
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Ingredients
- Lamb (shanks or pieces on the bone)1 kg
- Yogurt1.5 kg
- Onions, Sliced2 large
- Cornflour2 tbsp
- Egg (optional)1
- For boiling: bay leaves, cinnamon stick, cardamom, whole onion2 leaves + 1 stick + 4 pods + 1 onion
- Saltto taste
- Ghee and toasted pine nuts or almonds to garnish2 tbsp + ¼ cup
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 540, protein 40, fat 32, carbs 20, fiber 1, sugar 12
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder