Jordanian Mansaf

Ingredients

• bone-in lamb shoulder1.5 kg, cut into large chunks
• jameed (dried fermented yogurt)500 g, soaked overnight
• plain yogurt500 g
• basmati rice500 g
• shrak or markook bread3 sheets
• yellow onion1, halved
• cinnamon stick1
• bay leaves2
• cardamom pods4, cracked
• saffron threadsa pinch
• ghee3 tbsp
• pine nuts50 g
• slivered almonds50 g
• flat-leaf parsleya small handful, chopped
• saltto taste
• black pepperto taste

Steps

1. 1

   Soak and blend the jameed.

   Soak the jameed in cold water overnight, then blend with the soaking liquid and the plain yogurt until smooth and pourable.

2. 2

   Cover lamb and boil.

   Cover the lamb with cold water in a heavy pot, bring to a boil, and skim the foam relentlessly for the first ten minutes.

3. 3

   Add aromatics and simmer lamb.

   Add the onion, cinnamon stick, bay leaves, and cardamom. Simmer gently until the lamb is fork-tender.

4. 4

   Lift lamb, strain broth, and add jameed.

   Lift the lamb out, strain the broth, and return both to the pot. Whisk in the jameed mixture and cook on low, stirring constantly in one direction so the yogurt doesn't break.

5. 5

   Rinse and cook rice.

   Rinse the rice until the water runs clear, then cook with ghee, saffron, and salt until tender.

6. 6

   Toast nuts until golden.

   Toast the pine nuts and almonds in a dry pan until golden, watching them carefully in the last thirty seconds.

7. 7

   Assemble platter with bread and rice.

   Line a wide platter with the shrak bread, ladle over some of the jameed sauce to soften it, then mound the rice on top.

8. 8

   Arrange lamb and serve with sauce.

   Arrange the lamb over the rice, shower with toasted nuts and parsley, and serve the remaining sauce in a bowl alongside.