If you are going to add yogurt to a stew or soup I nrmaly do it towards the end of the cooking time as it may separate else.
I use yogurt when doing a keto korma style curry.
Or there is
Syrian Shakriya that's Lamb with yogurt soup
Ingredients
For the meat
2 lbs lamb shoulder, deboned and cubed into 1-2 inch squares
2 tsp salt
2 tsp white pepper
2 onions, peeled and quartered
3 bay leaves
2 cinnamon sticks
1 tsp cardamom pods
½ tsp cloves
6 cloves garlic cloves, crushed
For the yogurt soup
2 oz pine nuts
4 cups full-fat yogurt (room temp)
1 egg
2 tbsp cornflour
4 garlic cloves, crushed
1/2 tsp salt
1 tsp black pepper
Dried mint
¾ cup dried chickpeas
the lamb
Cut the lamb into 1-2 inch cubes and season with salt and pepper.
Heat up some oil in a pan and sear the meat until it browns on both sides.
Add the chunks of onion and sweat them on a lower heat until they start to caramelize.
Add the bay leaves, cinnamon sticks, cardamom pods, cloves, and garlic and let them roast until they become aromatic and fill your kitchen with their smells.
Add water to about halfway up the height of the meat chunks. Bring to a boil, reduce the heat to low, cover and simmer for about 2-2 ½ hours or until the lamb is tender.
Keep skimming the top of the water using a spoon to leave a clear broth for the end, and keep an eye on the water level, in case you need to add some more.
Once the lamb is ready, remove the cubes from the pot and keep them warm.
Pour the cooking liquid through a sieve and discard all of the chunky bits.
Set the strained broth aside.
The yogurt Soup
To roast the pine nuts, heat up a pan on a medium heat then add the nuts, monitoring them very carefully and keeping them moving.
Once you see them start to turn golden, and you can smell the roasting aroma, it's time to take them off. Set them aside.
In a large pot, whisk the yogurt with the egg, corn flour, salt and pepper, crushed garlic and 250ml of the strained cooking liquid. Add more liquid if you'd like your yogurt to be more soupy.
Turn on the heat and, stirring constantly to prevent coagulation, cook the yoghurt over a low heat until it comes to a simmer.
Cook it for another 2 minutes once it boils, then turn off the heat.
Stir in the chickpeas.
Place the lamb chunks into a deep bowl.
Pour over with the hot yogurt soup.
Sprinkle with pine nuts and dried mint.
Finally, finish with some fresh black pepper.
If you don't want to use corn flour I normally substitute with arrowroot.
Or you could just cook the yogurt soup and add in broccoli
