Shakriya recipe – lamb shanks in a creamy yoghurt sauce
Ingredients:
3 lamb shanks
1 kg Natural yoghurt
3 Cardamom, 3 cloves, 1 small cinnamon stick, 3 bay leaves
1 brown onion
1 tbsp cornstarch
Salt
Black pepper
Pinch of nutmeg
Sides: Rice, parsley and pine nuts for garnish
Instructions:
Step 1: Add your lamb, onion, cinnamon stick, cloves, cardamom and cinnamon stick. Top with room temperature water
Step 2: After a few minutes you will see a foamy layer which you can remove for a clear broth
Step 3: Cover your pot and leave to cook on low heat for around 50 mins
Step 4: When the lambs tender, season your broth with two teaspoons of salt and leave on low heat for another 15 minutes
Step 5: In a separate bowl add a tablespoon of cornstarch with some cold water and whisk well
Step 6: In a seperate pot add a kilo of natural yoghurt, your cornstarch mixture, a teaspoon of salt and a pinch of nutmeg powder. Whisk well on low heat for 10 minutes
Step 7: Add two cups of lamb broth and whisk well for another 10 minutes
Step 8: You can now add your lamb and some black pepper
Step 9: serve with a side of rice, and garnish with parsley and pine nuts. If you’re planning to meal prep this dish it’s best to shred the lamb to avoid any strong bone taste for following days.
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