Shakriye

Ingredients:
500g beef
2 onions
4 cloves of garlic
2 bay leaves
1 cinnamon stick
1 tbsp whole allspice
1L yoghurt
2 tbsp cornstarch
Salt to taste
1L beef broth

1. Sear the meat then add water to cover the meat, salt, 2 bay leaves, cinnamon stick and whole pepper corns.
2. Let it come to a boil then cover and simmer for 2 hours or untill meat is tender. Set meat to the side and keep the beef broth.
3. Fry the onions on low heat until translucent. We don’t want them to brown. Add a little water and let the onions soften.
4.Add the yoghurt and cornstarch to a deep pot and whisk until the cornstarch is dissolved then place it on the stove.
5. Keep stirring on medium heat until it starts to boil. At this stage it is important to keep stirring to prevent it to separate.
6. Add about a liter of beef broth or adjust the thickness to your liking.
7. Add the onions, garlic and meat, let it simmer for 20 to 30 minutes. Add salt if needed and serve.

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