Shakreeyeh (Lamb In Minty Yoghurt Sauce) Recipe




Shakreeyeh (Lamb In Minty Yoghurt Sauce) Ingredients

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)

 

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Try basting or searing beef with stock or broth instead of oil.




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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.”

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.


This is a recipe for Shakreeyeh (Lamb In Minty Yoghurt Sauce) from the recipe cookbook of Recipes-to-go (Meat)


Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Shakreeyeh (Lamb In Minty Yoghurt Sauce)

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Shakreeyeh (Lamb In Minty Yoghurt Sauce) Directions

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

 

 

 

 

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