Saudi Shakriya (Lamb in Cardamom Yoghurt Sauce with Rice)
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Ingredients
- 500 g diced lamb shoulder
- 300 g basmati rice
- 500 g natural yoghurt
- 1 onion, finely chopped
- 5 green cardamom pods
- 2 garlic cloves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 734 kcal
- Protein
- 34.6 g
- Carbohydrate
- 71.7 g
- of which sugars
- 11.9 g
- Fat
- 35 g
- of which saturates
- 13.7 g
- Fibre
- 1.7 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the diced lamb and cardamom pods and brown for 6-8 minutes.
- 2
Pour in 500ml water, bring to a simmer, cover and cook gently for 45 minutes until the lamb is tender, then lift out the lamb, reserving the stock.
- 3
Whisk the yoghurt with a ladleful of the hot stock until smooth, then stir back into the pot over a low heat and simmer gently for 10 minutes without letting it boil.
- 4
Return the lamb to the sauce and warm through for 5 minutes.
- 5
Meanwhile cook the basmati rice in plenty of boiling salted water for 10-12 minutes until tender, then drain.
- 6
Serve the lamb and sauce over the rice.
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