Meat with yogurt and garlic (Shakreya)

Prep. 20 mins

Cooking 70 mins

Serving 4

INGREDIENTS Measurements

6 cups water

1 onion, quartered

1 cup celery, cubed

1 carrot, peeled, cubed

1 bay leaf

1 kilo lamb or beef, boneless, cubed

3 tablespoons olive oil

1 kilo small onions, peeled

3 cups yogurt

2 tablespoons cornstarch

1 egg

Salt and white pepper

2 tablespoons ghee

4 garlic cloves, finely chopped

1/2 cup cilantro, chopped

- Combine water in a pot over a medium heat with onions, celery, carrot and bay leaf.
- Add meat, bring to a boil, reduce heat and simmer for about an hour or until meat is tender.
- Skim off scum whenever appears.
- Heat oil in a saucepan over a medium heat; add small onions and sauté for about 5 minutes.
- Beat yogurt with cornstarch and egg, season with salt and pepper.
- Stir yogurt mixture withonion and meat stock (about 3 cups).
- Lift meat, add it to yogurt mixture, let boil for about 2 minutes, remove from heat.
- Heat ghee in a saucepan, sauté garlic, add cilantro and stir, set aside.
- Serve Shakerya hot, garnish with cilantro mixture.