Shakriya

Amr Al-AhmadCuoco

Ingredienti

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

Passi

1. 1

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

   Utensili necessari:

   🍳

   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.

   Utensili necessari:

   Ciotola per mescolare

   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

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Saleper 100g

Ceneri100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag