---
title: Shakriyeh (Lamb in Yogurt Sauce)
servings: 4
prep time: 15 minutes
cook time: 90 minutes
source: https://mycibora.com/recipes/shakriyeh
---

Gather @greek yogurt{500%g}, @white rice{300%g} and @pine nut{30%g}.

Put the @lamb shoulder{600%g} cubes and @onion{1} 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. ~{75%minutes}

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

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.

In a separate bowl, whisk the yogurt with the @egg{1} and @cornstarch{1%tbsp} while still cold — this stabilizes it against curdling.

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

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

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