👨‍🍳 作り方

1. 1

   Place lamb shanks in a large pot with 12 cups of hot water. Add quartered onions, bay leaves, cardamom pods, cinnamon sticks, allspice, cloves, 1 tsp salt, and 1 tsp white pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until lamb is fork-tender. Skim off any foam or fat that rises to the surface. Remove lamb from broth and set aside. Strain the broth and reserve 2 cups for the yogurt sauce.

2. 2

   While the lamb is cooking, heat 1 tbsp olive oil in a separate pan over medium heat. Sauté chopped garlic until golden brown, then set aside.

3. 3

   In a large pot, whisk together 4.4 lbs plain yogurt, 1 egg, 2 tbsp corn flour, the remaining 1 tsp salt, and 1 tsp white pepper. Gradually whisk in 2 cups of the reserved lamb broth. Cook over low heat, stirring constantly, until the mixture comes to a simmer. Cook for another 2 minutes after it boils, then remove from heat.

4. 4

   Add the cooked lamb shanks to the yogurt sauce. Stir in the sautéed garlic and 1 tbsp dry coriander leaves. Let it simmer gently for 5-10 minutes to allow flavors to meld.

5. 5

   Prepare rice and vermicelli according to package directions. Toast pine nuts in a dry pan until golden.

6. 6

   Serve shakriyeh hot, garnished with toasted pine nuts. Serve with rice, fresh spring onions, and radishes on the side.