Shakriyeh

Shakriyeh Ingredients

2 kilos lamb shanks on bone @hosnabutchery2-3 litres of water (enough to fill the pot )5 brown onions (peeled and quartered)1 @mimosspicebags2 litre jalna yoghurt @jalna_yoghurt4 tbs corn flour (diluted with about 100mls water )ButterOil6 freshly crushed garlic3 tbs dry mint1 tbs salt

Method

Firstly fry off the lamb shanks in some oil until they have colour and place into a new pot with the spice bag and onions and water , cook them about 3-4 hours on a low simmer and covered 3/4 of the way .Once they are done remove the shanks , cool and shred and then strain the stock separating the onion from the stock .Using a sifter use a tool to squash the onions vigorously into the stock . Squashing them well to flavour the stock (refer to highlight ).For 2 litres yoghurt you’ll need to reserve about 800ml of the stock for a perfect consistency .Add yoghurt to a large pot and add the diluted corn flourStir until it comes to a boil .Once it comes to a boil slowly incorporate the stock into the yoghurt and stir well , add the salt and simmer on low heat .If you want less of a lamb flavour in the yoghurt , substitute the stock with water it’s up to you .Add the shredded shanks to a pan and fry in a little butter for a minute or so .Add them into the yoghurtFry off butter , garlic and dry mint in a pan for 30 seconds then add that into the pot with yoghurt and mix together.Serve with vermicelli rice or emjadera .