Syrian Shakria with Lamb Cubes
Method
Simmer Lamb: Boil lamb cubes, onion, and cinnamon stick in 400ml water for 40 minutes until tender, reserving the broth.
Whisk Yogurt: Whisk Greek yogurt, cornflour, egg white, and 100ml cooled lamb broth in a cold pan until smooth.
Thicken Sauce: Cook yogurt over medium-low heat, stirring continuously in one direction until it simmers and thickens safely.
Combine Dish: Stir lamb cubes into the velvety sauce, warm through for 2 minutes, and top with dried mint.
Nutritional Insight: This highly bioavailable, dairy-and-meat protein matrix provides intense satiety whilst efficiently protecting essential skeletal muscle tissue. Culinary Hack: Whisk the cold yogurt mixture completely smooth before applying any heat to guarantee a silky, split-free sauce.
Nutrition Facts
Per serving
