Shakrieh — Lamb & Yogurt Rice Bowl
Tender lamb simmered in a silky yogurt-garlic sauce, served over fluffy rice pilaf. A 20-minute Syrian comfort dish that tastes like it simmered for hours.
- Total time
- 20 min
- Servings
- 2
- Calories
- 625
- Protein
- 42g
Ingredients
- ¾ lb lamb (ground or diced small)
- 1.5 cups full-fat yogurt
- 4 cloves garlic (minced)
- 1 cup chicken broth or water
- 1 cup white rice (long-grain)
- 3 tbsp butter
- ½ tsp allspice or ground coriander
Instructions
- 1
Melt 1 tbsp butter in a large skillet over medium-high heat. Brown the lamb, breaking it up with a spoon, until no pink shows, ~5 minutes.
- 2
Add minced garlic and allspice. Stir until fragrant, about 30 seconds, then pour in the broth.
- 3
Reduce heat to medium. Whisk yogurt in a separate bowl until smooth, then slowly stir it into the simmering lamb to avoid curdling.
- 4
Simmer the sauce for 5 minutes. Season with salt and pepper to taste. The sauce should coat the lamb in creamy white ribbons.
- 5
While the sauce simmers, melt 2 tbsp butter in a separate pot. Add rice and stir for 1 minute, then add 2 cups salted water.
- 6
Bring rice to a boil, then cover, reduce heat to low, and cook for 12 minutes until water absorbs and rice is tender.
- 7
Spoon rice onto plates and top with lamb and yogurt sauce. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- medium pot with lid
- wooden spoon
- whisk
- measuring cups and spoons
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