Shakriya

Amr Al-AhmadKok

Ingredienser

• 1 kg lamb meat
  1 kg
• 2.5 cups yogurt
  2.5 cup
• 1 egg
  1 piece
• 1 tablespoon cornstarch
  1 tablespoon
• 1 Maggi cube
  1 cube
• 2 small to medium onions
  2 pieces
• 1/2 cup boiled chickpeas
  0.5 cup
• 2 tablespoons pomegranate molasses
  2 tablespoon
• Salt
  0
• Spices (black pepper, cardamom, and cloves)
  0

Trin

1. 1

   Boil the meat with the spices and a whole onion until cooked.

   Nødvendigt udstyr:

   🍳

   Pot

   60 min
2. 2

   Prepare the yogurt by adding the egg and cornstarch, whisking by hand while cold. Once well combined, place it over low heat and continue stirring until it boils.

   Nødvendigt udstyr:

   Blandeskål

   30 min
3. 3

   Slice the onions and fry them in a tablespoon of ghee or oil with a pinch of salt in a pot over low heat. Once softened, add the chickpeas, stir briefly, then add the drained meat from the broth and pomegranate molasses. Fry them briefly, then add the boiled yogurt, two cups of the drained meat broth, the Maggi cube, and salt to taste. Let them boil for ten minutes, and it will be ready.

   10 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Saltpr. 100g

Aske100 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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