Mansaf

Instructions

1. 1

   Place lamb pieces in a large pot, cover with cold water, and bring to a boil. Skim off any foam that rises to the surface. Add onion, cardamom, cloves, bay leaves, turmeric, allspice, 1 tsp salt, and pepper. Reduce heat and simmer for 1.5 to 2 hours until lamb is very tender.

2. 2

   If using jameed, soak it in warm water for 2 hours, then blend until smooth. If using regular yogurt, whisk it with 1 cup of the lamb cooking broth to temper it and prevent curdling.

3. 3

   Remove lamb from broth and set aside, keeping it warm. Strain the broth and return 2 cups to the pot. Gradually whisk in the jameed or tempered yogurt mixture over medium-low heat, stirring constantly in one direction to prevent curdling. Simmer for 20 minutes until sauce thickens slightly. Return lamb to the sauce to warm through.

4. 4

   Rinse basmati rice until water runs clear. In a separate pot, heat 2 tbsp ghee over medium heat. Add rice and sauté for 2 minutes. Add 3 cups water, remaining 1 tsp salt, and saffron with its soaking liquid. Bring to a boil, reduce heat to low, cover, and cook for 18 minutes until tender.

5. 5

   In a small pan, heat remaining 2 tbsp ghee over medium heat. Toast almonds until golden, about 3 minutes. Remove and toast pine nuts until lightly browned, about 1 minute.

6. 6

   To serve traditionally, line a large round platter with flatbread. Spread rice over the bread, arrange lamb pieces on top, and pour generous amounts of the yogurt sauce over everything. Garnish with toasted almonds, pine nuts, and fresh parsley. Serve remaining sauce on the side.