Shakriya Meat in Yogurt Sauce
Ingredients
- 1 kg boneless meat pieces
- 1 large onion, quartered
- 2 bay leaves
- 6 cardamom pods
- 1 cinnamon stick
- 1 teaspoon salt
Yogurt mixture
- 8 cups yogurt
- 4 tablespoons starch
- 2 teaspoons salt
For serving
- fried pine nuts
Preparation
Bring a deep pot and add plenty of water. Add the meat and place the pot on medium heat until the water boils strongly. Use a spoon to remove the foam that forms on the surface of the meat.
Add the onion, bay leaves, cardamom, cinnamon, and salt. Cover the pot and let the meat cook for 1.5 hours or until fully cooked.
Remove the meat from the broth. Strain the broth and keep it aside.
In a pot with a thick base and medium size, place the yogurt, starch, and salt. Use a hand whisk to stir the yogurt until the starch dissolves.
Place the pot on medium heat. Use a wooden spoon to stir the yogurt until it starts to boil. Add half a cup or a cup of the broth while stirring until the yogurt becomes medium consistency.
Add the meat to the yogurt. Stir and let the Shakriya cook on low heat for 15 minutes.
Pour the Shakriya into a deep dish. Sprinkle the pine nuts and serve with rice and vermicelli.
