Meat Shakriya
Meat Shakriya: yogurt is mixed with milk, starch, and salt, then cooked while stirring continuously until thickened. The meat cooking broth is added, followed by the boiled meat pieces; after only two boils, it is served hot, preferably with vermicelli rice.
A cooked meat dish in a yogurt-based sauce or stew.
Like meat in a creamy tangy sauce.
Keep the heat gentle when using yogurt so the sauce stays smooth.
Ingredients
- 3 kg yogurt
- 2 kg meat for boiling
- 2 cups liquid milk
- 200 g cornstarch
- 2 tablespoons salt
- 2 medium onions onions
- 1 teaspoon black pepper
- 1/2 teaspoon ginger
- 1 teaspoon salt
- mentioned without an amount meat broth
- mentioned for serving without an amount vermicelli rice
- a pinch green herb sprig
Instructions
- In a pot, add the yogurt, 2 cups of liquid milk, 200 g of cornstarch, and 2 tablespoons of salt, then whisk the mixture well until smooth.
- In another pot, boil the meat with 2 medium onions cut into quarters, 1 teaspoon of black pepper, 1/2 teaspoon of ginger, and 1 teaspoon of salt. Leave it over low heat until cooked through.
- In the yogurt pot, place the mixture over medium or medium-high heat, stirring continuously until it heats through and begins to simmer lightly.
- In the yogurt pot, add the meat broth, continuing to stir until combined and the consistency becomes thick.
- In the yogurt pot, drop the boiled meat pieces into the sauce and stir very gently.
- On the stove, let the Shakriya boil only twice, then reduce the heat to low until the meat absorbs the yogurt sauce.
- When serving, pour the Shakriya into a serving dish and serve hot.
- When serving, serve it with vermicelli rice, and top it with a green herb sprig and a pinch of black pepper.