Shekreyeh And Burghol

Ingredients

• 2 kilos lamb shanks cut into three pieces (my butcher did them for me )
• 3 litres water
• 2 large brown onions cut into chunks
• 3 bayleaves
• 5 cardamom pods
• 2 cloves
• 1 cinnamon stick
• 2 litres goats yoghurt
• 6 tsp cornflour
• 5 garlic cloves crushed
• 2 tsp ghee
• salt to taste

Instructions

1. 1

   --- Method ---

2. 2

   In a crockpot add shanks and water to cover and boil them for 10 minutes to remove any impurities. drain and wash with cold water add back into the pot.

3. 3

   Add in onions, bayleaves, cardamom, cloves, cinnamon stick and the 3 litres of water

4. 4

   Pressure cook for 35 minutes

5. 5

   meanwhile, In a large pot add in goats yoghurt and the cornflour and salt. Mix thoroughly.

6. 6

   when the pressure cooker hits 15 minutes left. Turn on medium heat onto yoghurt and mix slowly

7. 7

   once the pressure cooker is done uncover and ladle in about 1 litre of the broth only into the yoghurt. keep stirring to avoid yoghurt from splitting.

8. 8

   once the yoghurt comes to a boil see if the consistency is the thickness you like it . If not you may want to add a further tsp of cornflour to a little bit of the broth and add it into the pot.

9. 9

   check seasoning

10. 10

    Now fry off garlic in the ghee and add into the yoghurt and stir through. And it should be done at this point serve next to lebanese rice or substitute the rice like I have done with white coarse burghol. Same cooking process as lebanese rice.