Shakriyeh (Lamb in Yogurt Sauce)

Method

1. 1

   Put the lamb shoulder cubes and onion in a pot with water to cover; bring to a boil, skim off any foam, then reduce to a gentle simmer for 75 minutes, until the lamb is fork-tender.

2. 2

   Lift out the lamb and onion with a slotted spoon and set aside; reserve a cup of the cooking broth.

3. 3

   Meanwhile, cook the rice by your usual method and keep it warm; toast the pine nuts in a dry pan over medium heat, tossing, until golden, and set aside for topping.

   💡 Watch the pine nuts closely — their small size means golden becomes burnt in seconds.

4. 4

   In a separate bowl, whisk the yogurt with the egg and cornstarch while still cold — this stabilizes it against curdling.

5. 5

   Warm the yogurt mixture over low heat, stirring constantly in one direction, until it thickens to a light custard consistency.

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

6. 6

   Return the lamb to the sauce with a little of the reserved broth and simmer gently for 10 minutes so the flavors meld.

7. 7

   Spoon over the warm rice and scatter with the toasted pine nuts to serve.