Meat with yogurt and garlic (Shakreya)

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.

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