Syrian Piccata Stew (Shakriya) - PaperCity Magazine

Ingredients

• 3 Tbsp olive oil, divided
• 1.5 to 2 lb red meat (lamb, beef, or bison), trimmed of fat and cubed
• water (to cover meat)
• 2 cubes beef bouillon
• 1 bay leaf
• 4 cloves garlic, crushed using mortar and pestle
• 32 oz (910 g) plain, low-fat yogurt
• 2 Tbsp cornstarch, dissolved in 2 Tbsp cold water to form slurry
• salt, to taste
• prepared rice, for serving (topped with toasted nuts, if desired)