Shakriyeh

Method

1. 1

   Simmer lamb with onion until tender, about 75 minutes; reserve a cup of broth.

2. 2

   Whisk yogurt with egg and cornstarch COLD, then warm it slowly, stirring one direction, until it thickens.

   💡 One direction, never boiling — folklore and food science agree for once.

3. 3

   Add lamb and a little broth; simmer gently 10 minutes.

4. 4

   Serve over rice, fried pine nuts on top.