Start by placing your lamb shoulder (or beef), as well as a whole onion chopped in half, into a large pot of water and bring it up to a boil. Let the lamb bubble for about 10 minutes, just long enough for the impurities to rise to the surface. Remove the meat and start fresh with new water.
While that resets, lightly oil a hot pan and toss in your whole spices: cardamom pods, star anise, cloves, bay leaves, and peppercorns. Let them toast for a minute, then once fragrant, add the toasted spices to your clean pot with the lamb.
Submerge everything with clean water once more, season generously with salt, and add in some more onion. Pressure cook on high for at least one hour or let it simmer down in a pot for several hours until the lamb is perfectly tender.
While the meat cooks, start preparing your yogurt base. In a large pot, add full-fat yogurt. Turn the heat to low, then crack in a few eggs and whisk in cornstarch. Season with salt, and blend everything together until smooth.
Place the pot over medium-low heat, stirring constantly for about 15 minutes. Once the yogurt starts to thicken and gently bubble, then its ready.
Once your lamb is ready, remove any bones and excess fat, leaving only the tender meat. Add a ladle or two of the lamb broth into the yogurt mixture, then drop the cooked lamb straight in. Stir gently to combine.
Serve the shakriyeh hot with a bed of Arabic rice, finish with a sprinkle of freshly cracked black pepper, and enjoy!

SYRIAN SHAKRIYEH

CHEESY GARLIC BREAD