Συστατικά
- 2 kilograms of yogurt2 kilogram
- 1 kilogram of meat1 kilogram
- 4 onions, cut into large cubes4 pieces
- 1 onion, sliced thinly1 piece
- 2 eggs2 pieces
- 1/4 cup of oil0.3 cup
- 1 teaspoon of ghee1 teaspoon
- 1 chicken broth cube1 cube
- Salt to taste0
- 1 teaspoon of dried mint1 teaspoon
- A pinch of nutmeg0
- 8 cardamom pods8 pods
- 4 cloves4 cloves
- 2 bay leaves2 leaves
- Hot water0
Βήματα
- 1
In a pot over heat, heat the oil, add the meat and stir until browned on all sides, then cover with hot water. Let it boil for an hour and a half and remove the scum from the surface, strain and set the broth aside.
90 λεπτάΑπαραίτητα Εργαλεία:
Κατσαρόλα - 2
Add the diced onions, bay leaves, cloves, cardamom, broth cube, and let the meat boil for an hour and a half.
90 λεπτά - 3
In another pot, combine the yogurt and eggs and stir well until the mixture is homogeneous, then place the pot over medium heat while stirring continuously until it boils.
10 λεπτάΑπαραίτητα Εργαλεία:Κατσαρόλα - 4
When the yogurt boils, gradually add 4 cups of the meat broth (the yogurt should be at the same temperature as the broth to prevent curdling).
5 λεπτά - 5
Add the meat and a pinch of nutmeg to the yogurt, let the pot boil for 10 minutes, then remove it from the heat and let the shakriya rest for 10 minutes.
10 λεπτά - 6
In a frying pan, heat the ghee, add the sliced onion and fry with a pinch of salt until it becomes translucent, then add the dried mint and stir the mixture briefly.
5 λεπτάΑπαραίτητα Εργαλεία:
Τηγάνι - 7
Pour the shakriya into a dish, garnish with the onion and mint, and serve hot.
5 λεπτά
Διατροφικά Στοιχεία
* Οι διατροφικές πληροφορίες είναι κατά προσέγγιση και ο υπολογισμός τους μπορεί να επηρεαστεί από τον τύπο του συστατικού και τις μεθόδους καλλιέργειας, αποθήκευσης και μαγειρέματος.