Shakriyeh

Place lamb cubes in a pot with water, quartered onions, cardamom, bay leaves, cinnamon stick, salt, and pepper. Bring to a boil, skim foam, and simmer for 1 hour until tender.

Remove lamb from broth and set aside. Strain and reserve 2 cups of the flavorful cooking broth. Discard aromatics.

In a large pot, whisk yogurt with beaten egg and cornstarch until completely smooth. This prevents the yogurt from splitting during cooking.

Place the yogurt pot over medium heat, stirring constantly in one direction. Slowly pour in the reserved lamb broth while continuing to stir.

Once the sauce reaches a gentle simmer and thickens, add the cooked lamb pieces. Simmer together for 15 minutes, stirring occasionally.

In a small pan, fry garlic in butter until golden. Pour over the shakriyeh. Serve over rice with toasted pine nuts and parsley.