Syrian Lamb in Yogurt Sauce

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 3 cups full-fat plain yogurt
• 1.5 cans (15 oz each) canned chickpeas, drained and rinsed
• 1 whole large yellow onion
• 8 whole garlic cloves
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon ground coriander
• ½ teaspoon ground allspice
• 1.5 teaspoons salt
• ½ teaspoon black pepper
• 1 cup low-sodium chicken or lamb stock
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried mint, crumbled
• 3 tablespoons extra-virgin olive oil for frying
• 1 whole large yellow onion, thinly sliced into rings
• ½ cup pine nuts
• 2 tablespoons fresh mint leaves, torn

Instructions

1. 1

   Pat 1.5 lbs of boneless lamb shoulder cubes completely dry with paper towels — dry meat creates a golden crust instead of steam. Season all sides generously with 1.5 teaspoons salt and 0.5 teaspoon black pepper.

2. 2

   Heat 4 tablespoons extra-virgin olive oil in a large heavy-bottomed pot over medium-high heat for 2 minutes. When a wisp of smoke appears, working in two batches to avoid overcrowding, place the lamb pieces in a single layer. Let each batch sear undisturbed for 3-4 minutes until the bottom is deep golden brown — you should hear a steady, aggressive sizzle. Flip and sear the other side for another 3 minutes. Transfer to a plate.

3. 3

   In the same pot, lower the heat to medium. Add 1 large yellow onion (halved lengthwise) and 8 garlic cloves (unpeeled, left whole). Sauté, stirring occasionally, until the onion becomes soft and caramelized and the garlic releases its fragrance, about 5-6 minutes. You want the cut sides of the onion to turn deep golden brown.

4. 4

   Sprinkle 1 teaspoon ground coriander and 0.5 teaspoon ground allspice over the aromatics. Stir constantly for 30 seconds until the spices bloom and coat the onion and garlic — you'll smell a warm, toasted aroma.

5. 5

   Return the seared lamb to the pot along with any accumulated juices. Pour in 1 cup low-sodium chicken or lamb stock. Bring to a gentle boil, then immediately reduce heat to low. Cover and simmer for 45 minutes, stirring every 15 minutes, until the lamb is fork-tender.

6. 6

   While the lamb braises, whisk 3 cups full-fat plain yogurt in a medium bowl until smooth. Add the hot lamb mixture to the yogurt a little at a time — about 1 cup at a time — whisking constantly. This gradual tempering prevents the yogurt from curdling. Once all the lamb braise is incorporated, stir in 1.5 cans (15 oz each) drained and rinsed canned chickpeas.

7. 7

   Pour the yogurt-lamb-chickpea mixture back into the pot. Stir in 2 tablespoons fresh lemon juice and 1 tablespoon crumbled dried mint. Set heat to low and let it cook gently, stirring every 2 minutes, for 8-10 minutes until warmed through — the yogurt should steam gently, not bubble aggressively. Taste and adjust salt and lemon as needed.

8. 8

   While the stew finishes, heat 3 tablespoons extra-virgin olive oil in a medium skillet over medium-high heat until shimmering. Slice 1 large yellow onion into thin rings and add to the hot oil. Fry, stirring often, until the onions turn crispy, deep golden, and caramelized, 8-10 minutes. You want them crunchy and fragrant. Using a slotted spoon, transfer to a paper towel-lined plate to drain.

9. 9

   In the same skillet (still over medium heat), toast 0.5 cup pine nuts, shaking the pan frequently, until golden and fragrant, 2-3 minutes. Transfer to a separate plate to cool — they continue to darken slightly from residual heat.

10. 10

    Ladle the shakrieh into bowls and top generously with the crispy fried onions, toasted pine nuts, and fresh torn mint leaves. Drizzle with a little extra olive oil and serve immediately with warm pita bread for scooping.

Tools you’ll need

• paper towels
• large heavy-bottomed pot with lid
• medium bowl
• whisk
• medium skillet
• wooden spoon
• slotted spoon
• instant-read thermometer (optional)
• ladle

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