Shakriyeh – Lamb in Yogurt – Gluten-free version

👨‍🍳 Method

1. 1
   Put the meat in the pot with the onion, olive oil, cumin, salt and black pepper, add 3 cups water and bring to a boil. Turn down the heat, cover and simmer 1 hour, until the meat is tender.

   ⚙ SimmeringStovePotLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Meanwhile, mix the yogurt, gluten-free flour blend and egg in another pot and heat over low heat, stirring.

   StovePot

   💡The gluten-free flour blend and egg stabilize the yogurt: without them it splits into curds as it heats. Stir constantly and never bring it to a hard boil.
3. 3
   Strain the meat's cooking liquid into the yogurt sauce and cook 10 minutes, stirring constantly.

   ColanderStove
4. 4
   Add the garlic to the sauce.
5. 5
   Return the meat to the sauce and heat together for 5 minutes.

   Stove
6. 6
   Serve over the rice.