Meat & PoultryDifficulty: medium

Shakriya (Lamb in Yogurt Sauce)

Name: Shakriya (Lamb in Yogurt Sauce)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 5
Cuisine: Mediterranean
Ingredients: 800 g lamb shoulder, in chunks; 2 bay leaves, 4 cardamom pods, 1 cinnamon stick; 1 onion, halved; For the sauce: 1 kg plain yogurt; 3 tbsp cornstarch, slaked in water; 6 cloves garlic, crushed with salt; 1 handful cilantro, chopped; 2 tbsp ghee or butter; White rice, to serve

Jordan's celebration dish: tender lamb bathed in a garlicky, silky yogurt sauce over rice — gentle, regal comfort.

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1Cover the lamb with water, skim, add bay, cardamom, cinnamon and onion. Simmer 75 min until very tender.

2Whisk yogurt with cornstarch. Strain 3 cups of the lamb broth.

3In a wide pot, stir the yogurt CONSTANTLY over medium heat until it almost boils — never stop stirring.

4Add the garlic-cilantro sizzled in ghee, then thin with broth to a pouring cream.

5Slip the lamb in and simmer 10 min very gently. Serve over rice.