Yogurt Lamb Stew, traditionally known as Shakriyeh, is a comforting Levantine dish of tender lamb simmered in a smooth, tangy yogurt sauce. The dish is finished with fragrant garlic and dried mint, giving the creamy stew its distinctive Lebanese character.

Served with Lebanese vermicelli rice, Shakriyeh makes a hearty family meal that is simple, elegant, and deeply satisfying.

What Is Yogurt Lamb Stew?

Yogurt Lamb Stew is a traditional Levantine preparation in which lamb is first cooked until tender in an aromatic broth. The cooking liquid is then combined with yogurt to create a creamy sauce.

Unlike cream-based stews, the richness comes from full-fat yogurt, while the characteristic flavor comes from the combination of garlic and dried mint.

The yogurt gives the lamb a pleasant tang that cuts through its richness, creating a beautifully balanced dish.

Lebanese Yogurt Lamb Stew Recipe

Serves

4–6

Preparation

20 minutes

Cooking

1 hour 15 minutes–1 hour 30 minutes

Total

About 1 hour 45 minutes

Ingredients

For the Lamb

1 kg lamb shoulder, neck, or stew meat
1 medium onion, quartered
1 cinnamon stick
2 bay leaves
4–5 black peppercorns
1 teaspoon salt
5–6 cups water

For the Yogurt Sauce

1 kg full-fat plain yogurt
1 large egg
1 tablespoon cornstarch
½ teaspoon salt
½–1 cup reserved lamb broth

For the Garlic-Mint Tempering

4–5 garlic cloves, finely crushed
1 tablespoon dried mint
1 tablespoon butter or ghee
1 teaspoon olive oil

For Serving

Lebanese vermicelli rice
Toasted pine nuts, optional
Toasted almonds, optional
Fresh parsley or mint, optional

How to Make Yogurt Lamb Stew

1. Cook the Lamb

Place the lamb pieces in a large pot and cover with water.

Bring the water to a boil. As the lamb begins cooking, foam will rise to the surface. Skim it off with a spoon.

Add the quartered onion, cinnamon stick, bay leaves, black peppercorns, and salt.

Reduce the heat to low and simmer gently for 45–60 minutes, or until the lamb becomes tender.

The lamb should be soft but still hold its shape.

Remove the lamb from the pot and strain the broth.

Keep the broth warm.

2. Prepare the Yogurt

Place the yogurt in a heavy-bottomed saucepan.

Add the egg, cornstarch, and salt.

Whisk thoroughly until completely smooth.

This mixture forms the creamy base of the stew.

The egg and cornstarch also help stabilize the yogurt when it is heated.

3. Heat the Yogurt Slowly

Place the yogurt mixture over low to medium-low heat.

Stir continuously.

This is one of the most important steps in the recipe.

Yogurt can curdle when exposed to high heat, so it should be warmed gradually.

After several minutes, the yogurt will become hot and slightly thicker.

Do not allow it to reach a vigorous boil.

4. Add the Lamb Broth

Slowly pour warm lamb broth into the yogurt while continuing to stir.

Start with about ½ cup and add more if necessary.

The sauce should be creamy and smooth but loose enough to pour easily.

Continue heating gently for several minutes.

5. Add the Lamb

Return the cooked lamb to the yogurt sauce.

Stir gently to coat the meat.

Let the stew cook over low heat for another 10–15 minutes.

This allows the lamb and yogurt sauce to blend together.

Taste and adjust the seasoning.

6. Prepare the Garlic-Mint Mixture

Heat the butter or ghee with olive oil in a small skillet.

Add the crushed garlic.

Cook for about 30–60 seconds, just until fragrant.

Add the dried mint.

Stir for a few seconds.

The heat releases the essential oils from the dried mint, creating the distinctive aroma associated with this dish.

Be careful not to burn the garlic.

7. Finish the Stew

Pour the hot garlic-mint mixture into the yogurt and lamb stew.

Stir gently.

Remove the pot from the heat and allow it to rest for several minutes.

The finished sauce should be creamy, tangy, and aromatic, with tender pieces of lamb throughout.

Serving Yogurt Lamb Stew

Yogurt Lamb Stew is traditionally served with Lebanese vermicelli rice.

Spoon the rice onto a large serving platter and arrange the lamb over it. Pour some of the yogurt sauce around the lamb and serve the remaining sauce alongside.

For a festive presentation, garnish the rice with toasted pine nuts or almonds.

A little fresh parsley or mint can also add color and freshness.

What Does Yogurt Lamb Stew Taste Like?

The flavor is quite different from a typical tomato-based lamb stew.

The first impression is the bright tang of yogurt, followed by the rich flavor of tender lamb.

Then the garlic and dried mint appear, giving the dish its unmistakable Levantine character.

The overall flavor is:

Creamy
Tangy
Savory
Garlicky
Aromatic
Mildly spiced
Rich but refreshing

The yogurt's acidity is particularly effective at balancing the richness of lamb.

Tips for Perfect Shakriyeh

Choose the Right Lamb

Lamb shoulder and lamb neck are excellent choices because they contain enough connective tissue and fat to become tender during slow cooking.

Don't Rush the Yogurt

The yogurt sauce needs gentle heat.

Think slow and steady, not high heat.

Keep Stirring

Constant stirring while heating the yogurt helps distribute the heat evenly and reduces the chance of separation.

Use Warm Broth

Adding warm lamb broth gradually makes it easier to maintain a smooth sauce.

Don't Boil the Finished Stew

Once the lamb has been added, keep the stew at a gentle simmer.

A hard boil can cause the yogurt to separate.

Can You Make Yogurt Lamb Stew Without Egg?

Yes.

Egg is commonly used to help stabilize the yogurt, but it can be omitted.

If you leave it out, the cornstarch becomes especially helpful, and you should be particularly careful about keeping the yogurt at a gentle temperature.

Can You Use Greek Yogurt?

Yes, but Greek yogurt is thicker than ordinary plain yogurt.

If using Greek yogurt, whisk in some warm lamb broth before or during cooking to achieve a smooth, stew-like consistency.

Choose plain, unsweetened, full-fat yogurt whenever possible.

Can You Make This Dish With Chicken?

Absolutely.

Chicken Shakriyeh is a lighter variation.

Use chicken pieces instead of lamb and prepare a simple chicken broth with onion and aromatic spices. Since chicken cooks faster, the total cooking time will be shorter.

The yogurt, garlic, and dried mint sauce can remain essentially the same.

What to Serve With Yogurt Lamb Stew

A traditional Lebanese table might include:

Vermicelli rice
Tabbouleh
Fattoush
Cucumber salad
Pickled turnips
Fresh mint
Warm pita bread
Toasted almonds
Toasted pine nuts

For a simple meal, rice + Shakriyeh + fresh salad is enough.

Storage and Reheating

Store leftover Yogurt Lamb Stew in an airtight container in the refrigerator for up to 3 days.

Reheat gently over low heat.

If the sauce has thickened in the refrigerator, add a splash of warm water or lamb broth and stir carefully.

Avoid bringing the stew to a rolling boil during reheating.

Freezing the finished yogurt stew is generally not recommended because the yogurt may separate after thawing.

Frequently Asked Questions

Is Shakriyeh Lebanese?

Shakriyeh is a Levantine dish, with versions found in Lebanese and neighboring regional cuisines. Family recipes and preparation methods can differ.

What meat is traditionally used?

Lamb is one of the traditional choices and gives the dish its characteristic richness.

Why is dried mint used instead of fresh mint?

Dried mint has a concentrated aroma and releases its flavor very quickly when warmed in butter or ghee with garlic.

What rice goes best with it?

Lebanese vermicelli rice is an excellent pairing because its mild flavor allows the tangy yogurt sauce to stand out.

How do I stop the yogurt from curdling?

Heat it slowly, stir continuously, use a stabilizer such as egg and cornstarch, and avoid vigorous boiling.

Final Thoughts

Yogurt Lamb Stew, or Shakriyeh, is a beautiful example of traditional Lebanese and Levantine cooking.

There is no need for a complicated spice mixture. The dish relies on the natural richness of lamb, the bright acidity of yogurt, and the powerful combination of garlic and dried mint.

Serve it with fluffy Lebanese vermicelli rice, spoon the creamy sauce generously over the grains, and finish with a handful of toasted pine nuts.

It is a comforting dish that turns simple ingredients into a memorable family meal.

Yogurt Lamb Stew — Lebanese Shakriyeh