Shakreeyeh (lamb in minty yoghurt sauce)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1¼ | pounds | Lamb; cubed |
| ;salt & pepper to taste | ||
| 2 | cups | Water |
| 1 | tablespoon | Olive oil |
| ¼ | Onion; minced | |
| 1 | Clove garlic; minced | |
| 1 | cup | Water |
| 2 | tablespoons | Cornstarch |
| 3 | cups | Low-fat yoghurt |
| 1 | cup | Chickpeas, cooked; optional |
| Salt | ||
| Fresh mint or cilantro, minced | ||
Directions
YOGHURT SAUCE
"This particular lamb dish, cooked in a rich yoghurt sauce and served with rice or burghol, is a Ramadan favorite. During the Muslim month of daytime fasting, yoghurt is thought to "cool" a thirsty stomach and is consumed in every possible delicious manner: in salads and soups, as sauces for meat-filled pasta and meatballs, and as an ever-present accompaniment to the main dish." 1. Lightly saute the lamb in 2 tablespoons olive oil, sprinkling with salt and pepper. Add 2 cups water and salt and bring to a boil. Cover and simmer for 2 hours, skimming the foam. The liquid with reduce considerably.
2. For the sauce, saute the onion in the remaining 1 tablespoon olive oil until soft and transparent. Add the garlic and cook for another minute.
3. Add 1 cup water to the onion and immediately whisk in the cornstarch, stirring until it is dissolved completely. Beat in the yoghurt, whisking in one direction only. Slowly bring the yoghurt sauce to a boil as you continue to stir. Remove from the heat.
4. Pour the meat, the cooking liquid that remains, and the optional chickpeas into the yoghurt and gently return to a boil. Simmer for 2 or 3 minutes to blend flavors. Taste and adjust seasoning.
5. Serve over Vermicelli Rice or Vegetarian Wheat Pilaf, generously garnishing with mint or cilantro.
Variation: Saute the mint and garlic in a bit of olive oil and drizzle over the cooked dish.
Source: "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush