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    Home » Shakriyeh bil Yaqteen - Lamb & Pumpkin Stew

    Shakriyeh bil Yaqteen - Lamb & Pumpkin Stew

    27 October 2021 by Safana Leave a Comment

    شاكرية باليقطين

    Tender chunks of pumpkin and spiced lamb cooked in an aromatic, tangy yogurt sauce.

    Shakriyeh is a hearty Syrian yogurt stew enjoyed by children and adults alike. Lamb shanks are simmered in aromatic spices until the meat falls off the bone and then cooked in a garlicky yogurt sauce.

    An overhead shot of pumpkin shakriyeh.

    What Does "Shakriyeh" Mean?

    The name shakriyeh comes from the Arabic word “shukr”, which means “to give thanks”. Given the heartiness of this stew, giving thanks seems like an appropriate gesture.

    The lamb shanks are simmered in an aromatic broth until tender, a process which infuses the meat with wonderful flavour.

    In this wintertime spin on the classic comfort dish, tender chunks of pumpkin (or squash) add a delicate sweetness and harmonize with the aromatic, tangy sauce.

    A closeup shot of pumpkin shakriyeh.

    Choosing the right pumpkin

    The best pumpkins are usually sugar or pie pumpkin, as they have more flesh and tend to be slightly sweeter. Try to avoid carving pumpkins as they are less flavourful, but they would still make a good addition if you can't find sugar pumpkin. I would also avoid using squash for this recipe, as they tend to be too stringy.

    Pumpkin Shakriyeh

    Safana Zahili
    Tender chunks of pumpkin and spiced lamb cooked in an aromatic, tangy yogurt sauce.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 25 minutes mins
    Course Main Course
    Cuisine Middle Eastern
    Servings 8
    Calories 203 kcal

    Equipment

    • pressure cooker

    Ingredients
      

    Lamb & Lamb Stock

    • 3 lamb shanks bone-in
    • 1 onion
    • 2 bay leaves
    • 1 cinnamon stick
    • 1 teaspoon cloves
    • 1 teaspoon cardamom pods
    • 1 teaspoon 7-spice blend
    • 1 teaspoon allspice
    • 1 teaspoon cumin
    • 1 teaspoon peppercorns
    • 1 tablespoon salt

    Shakriyeh Stew

    • ½ kg pumpkin or butternut squash, cut into 1-inch cubes
    • 1 kg yogurt (about 1 ½ tubs)
    • 1 egg
    • 2 cloves garlic
    • 2 tablespoon cornstarch

    Instructions
     

    • In a pressure cooker, bring lamb shanks to a rolling boil for 15 minutes. Toss out the water and add fresh water.
    • Add onion and all spices to the pot. Cook lamb shanks for 30 minutes in the pressure cooker. If you don’t have a pressure cooker, simmer for 2 ½ hours.
    • In a medium saucepan, bring pumpkin cubes to a gentle boil then simmer for 15 minutes. Drain and set aside.
    • When the meat is done, remove from the pot and allow to cool before deboning. Reserve 3 cups of broth.
    • While the lamb is cooling, add yogurt, egg, garlic and cornstarch in a blender and blend for one minute.
    • In a pot, bring yogurt and broth to a gentle simmer, stirring constantly, for about 15 minutes.
    • Add lamb shanks and pumpkin and cook for an additional 10 minutes.
    • Serve with vermicelli rice.

    Nutrition

    Sodium: 995mgCalcium: 192mgVitamin C: 8mgVitamin A: 5485IUSugar: 8gFiber: 1gPotassium: 622mgCholesterol: 84mgCalories: 203kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 7gProtein: 21gCarbohydrates: 15gIron: 2mg
    Keyword lamb, Middle Eastern, pumpkin, Syrian, yogurt
    Did you make this recipe?I'd love to know how it was!
    Tried this recipe?Mention @eaternallyfresh or tag #eaternallyfresh!

    شاكرية باليقطين

    Safana Zahili
    5 from 1 vote
    اطبع الوصفة Pin Recipe
    مدة التحضير 20 minutes دقيقة
    وقت الطبخ 1 hour ساعة 25 minutes دقيقة
    المطبخ سوري
    الحصص 8

    المكونات
      

    • تلات أرجُل لحم خاروف، مع العظم
    • ‎بصلة وحدة
    • ‎ورقة غار وحدة
    • عود قرفة وحدة
    • ملعقة صغيرة من حبات الهال والقرنفل والخلطة
    • السبع بهارات السبع دول
    • ملعقة صغيرة بهارات
    • ملعقة صغيرة كمون
    • ملح وفلفل
    • ‎نصف كيلو قرع أو يكون مقطّع مكعبات صغار
    • ‎كيلو لبن
    • بيضة وحدة
    • ‎راسين ثوم
    • ‎ملعقتين صغار نشاء الذرة

    التعليمات
     

    • حطي قطع اللحمة بطنجرة الضغط واغليهن لمدة 15 دقيقة. بعدها فضي الماء وحطي مي نظيفة.
    • ضيفي البصل وكل التوابل على الطنجرة. بعدها اطبخي اللحمة بطنجرة الضغط لمدة 30 دقيقة. إذا مافي طنجرة ضغط، اطبخيهن على نار هادية لمدة ساعتين ونص.
    • هلق، حطي مكعبات اليقطين بطنجرة صغيرة واغليهن على النار لمدة 15 دقيقة. صفّيهن وحطيهن على جنب.
    • بعد ماتخلص اللحمة، شيليها من الطنجرة واتركيها تبرد قبل ما تشيلي العظم منها. صبّي تلات كاسات من المرقة.‎
    • وأنتِ عم تستني اللحمة تبرد، حطي لبن وبيض وتوم ونشاء الذرة بخلاط واخلطيهم لمدة دقيقة وحدة.
    • حطي اللبن بطنجرة صغيرة وحطيها على نار هادية وحركيها لمدة 15 دقيقة
    • ضيفي قطع اللحم واليقطين واطبخيهم لمدّة 10 دقايق تانية.
    • يُفضّل تقديمها مع رز بالشعيرية.
    جربتوا هالوصفة؟ Mention @eaternallyfresh

    More hearty meat stews

    • Foulieh - Syrian Collards & Lamb Stew
    • Kibbeh Safarjalieh - Quince & Meat Stew
    • Egyptian Mloukhieh
    « Meringue Kisses
    Syrian Candied Pumpkin Jam »

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