Shakriyeh (Lamb Yogurt Stew)


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



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.