Lamb in warm yoghurt sauce (Shakriyeh)

1. Cut the lamb into large cubes, brown on all sides in the oil in a pan, add the halved onion, pour in the water, season with salt and pepper, cover and simmer gently for 1½ hours until tender.

2. Lift out the meat, strain the broth and reserve 300 ml.

3. In a large pan whisk the yoghurt with the egg and the cornflour mixed with a little water until smooth.

4. Bring the yoghurt to the boil over medium heat, stirring constantly and always in the same direction - this stops it from splitting - then add the reserved broth and the meat and simmer for 10 minutes.

5. In a small frying pan fry the crushed garlic and dried mint in the oil for 30 seconds, stir into the sauce and season with salt.

6. Serve with white rice or vermicelli rice.

Tip: Shakriyeh is a famous dish from Damascus in Syria - its name refers to the thick, "sugar-white" sauce. The golden rule: never stop stirring the yoghurt while it comes to the boil, and always stir in one direction, otherwise it will curdle.