Ingredients
1. 2 pounds lamb stew meat (preferably shoulder), cut into chunks
2. 2 quarts water
3. 4 tablespoons salt, divided
4. 1 large yellow onion, diced into medium-sized cubes
5. 2 pounds plain yogurt
6. 2 tablespoons cornstarch
7. 3 tablespoons pine nuts, toasted for garnish
Preparation
1. Preheat the Instant Pot on the Sauté function. Place the lamb chunks in the Instant Pot; add the water and 2 tablespoons of the salt, and bring to a boil. When the impurities start to float, skim them off and discard, then add the onion. Once boiling. Cover the Instant Pot and lock into place; be sure the steam release valve is closed. Set the timer to 40 minutes
2. In a blender, add the yogurt and cornstarch, and mix on high speed until thoroughly incorporated. Pour the mixture into a medium-sized saucepan over medium-low heat and stir until it comes to a simmer, then sample to make sure it doesn’t taste like cornstarch. Once the cornstarch flavor is gone, remove from the heat and set aside.
3. With a colander, strain the lamb while reserving the broth. Season with the remaining 2 tablespoons of salt and mix to integrate gently.
4. Add the cooked lamb to the yogurt sauce along with 7 ounces of the reserved stock. Bring to a simmer.
5. Serve in shallow bowl with roast pine nuts over the top.
Serve the shakriyeh with rice, fresh spring onions and radishes on the side.
Lara Kh.