Shakriya with Lamb Shanks

Ingredients

• 5 cloves Cloves
• 5 pods Cardamom
• 2 leaves Bay leaves
• 2 sticks Cinnamon sticks
• 2 dried limes Dried limes
• 1 small onion Small onion
• Peel of 1/2 lemon Lemon peel
• 2.5 liters Water
• 1.5 yogurt (yogurt) Yogurt
• 1 1/4 tsp Salt
• 4 tbsp Starch
• 200 g Cooking cream
• 1 tablespoon ghee, or oil instead of ghee Ghee or oil
• A pinch of pepper over the rice and yogurt Pepper

Instructions

1. In a pot over the heat, heat the ghee or oil until very hot.
2. In the pot over the heat, add the small onion, small carrot, and peel of half a lemon, and stir for a few seconds until fragrant.
3. In the pot over the heat, add the meat and stir until it takes on color on the outside.
4. In the pot over the heat, add cold water to the meat covered with vegetables and spices to begin cooking the meat from cold water.
5. In the pot over the heat, let the water come to a boil, then remove the foam that appears on the surface.
6. In the pot over the heat, reduce the heat and let the meat cook slowly until tender.
7. In another pot or mixing bowl, strain the yogurt through a sieve over the pot to remove lumps and impurities.
8. In the mixing bowl, add the cream to the strained yogurt with the salt and stir well while cold.
9. In the yogurt pot over low heat, stir in one direction until the yogurt boils and does not split.
10. In the yogurt pot over the heat, gradually add the meat broth, then let the mixture boil for about 15 minutes until it thickens.
11. In the yogurt pot over the heat, if the yogurt remains thin, an additional amount of starch can be dissolved in a glass of broth, then added to the pot.
12. In the pot, add the cooked meat pieces to the yogurt and let them simmer with the yogurt over the heat for about 15 minutes.
13. On a serving platter, ladle the shakriya with the shanks and serve hot.
14. On a serving plate, a piece of meat can be placed over rice, then the yogurt poured over it, according to the serving method in the video.