Shakriya

Amr Al-AhmadCocinero

Ingredientes

• 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
• Sal
  0
• Spices (black pepper, cardamom, and cloves)
  0

Pasos

1. 1

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

   Herramientas necesarias:

   🍳

   Pot

   recipe.minutes
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.

   Herramientas necesarias:

   Tazón para mezclar

   recipe.minutes
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.

   recipe.minutes

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas