Shakriyeh (Lamb in Warm Yogurt Sauce)

Ingredients

• Ground Lamb

  500 g

  $5.50

• Greek Plain Yogurt

  500 g

  $2.30

• Eggs

  1 large

  $0.24

• Cornstarch / Cornflour

  1 tbsp

  $0.03

• Garlic

  4 cloves

  $0.03

• Fresh Mint

  1 tbsp

  $0.33

• Ghee (Clarified Butter)

  1 tbsp

  $0.20

• Ground Cinnamon

  0.5 tsp

  $0.06

• Salt

  1 tsp

  $0.00

• Onions

  1 medium

  $0.30

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Mix the lamb mince with grated onion, ground cinnamon, and half the salt, then shape into small bite-sized meatballs.

2. 2

   Brown the meatballs in half the ghee in a wide skillet for 8 minutes until golden, then set aside.

3. 3

   In a large non-reactive pot, whisk the Greek yogurt, egg, cornstarch, remaining salt, and 150 ml cold water until completely smooth.

4. 4

   Place the pot over medium-low heat and stir constantly in one direction with a wooden spoon until the yogurt gently simmers and thickens without curdling.

5. 5

   Gently add the browned meatballs into the warm yogurt sauce and simmer very low for 15 minutes.

6. 6

   In a small frying pan, fry crushed garlic and finely chopped mint in the remaining ghee for 1 minute until fragrant.

7. 7

   Swirl the sizzling garlic-mint oil over the yogurt sauce and meatballs just before ladling into bowls.