2 tbsp olive oil
1 1/4 lb lamb, cubed
1 ; salt & pepper to taste
2 cup water
YOGHURT SAUCE
1 tbsp olive oil
1/4 onion, minced
1 clove garlic, minced
1 cup water
2 tbsp cornstarch
3 cup low-fat yoghurt
1 cup chickpeas, cooked, optional
1 salt
1 fresh mint or cilantro, minced
A Recipe for
Shakreeyeh (Lamb In Minty Yoghurt Sauce)
Food Tip |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This Recipe for Shakreeyeh (Lamb In Minty Yoghurt Sauce) is one of thousands in the Recipes-to-go Meat Cookbook.
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
If you enjoy this Shakreeyeh (Lamb In Minty Yoghurt Sauce) Recipe - you should enjoy the recipe collections you can find on the websites below:
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Herb Tip |
This is a recipe for Shakreeyeh (Lamb In Minty Yoghurt Sauce) from the recipe cookbook of Recipes-to-go (Meat)
Herb Tip |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
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 chicken 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
Serves: 1
Shakreeyeh (Lamb In Minty Yoghurt Sauce) Recipe brought to you by Recipes To-Go