🍖 Mansaf (Lamb in Jameed Yogurt Sauce)

Method

1. If the jameed is a ball, break it into pieces and soak it in 3 cups of warm water for at least 2 hours, then blend until smooth and liquid; if it is ready-made liquid, thin it with a little water.

2. Wash the 1.5 kg of lamb, put it in a large pot with water to cover and bring to a boil over high heat, skimming off the foam as it rises.

3. Add the quartered onion, bay leaves, cardamom and salt, cover and cook over low heat for 1 hour until the meat is almost done.

4. Lift out the meat, strain the broth and keep it.

5. Pour the jameed into a wide pot over medium heat and stir constantly in one direction with a ladle until it boils, uncovered.

6. Add the meat and 1 to 2 cups of the broth, lower the heat and cook for 45 minutes, stirring often, until the meat is fully tender and the jameed has thickened slightly.

7. Meanwhile, wash the 4 cups of rice, soak for 20 minutes, then drain.

8. Heat 2 tbsp of the ghee in a pot over medium heat and stir the rice in it with the 1/2 tsp turmeric for 2 minutes.

9. Add 6 cups of the hot lamb broth and salt, boil over high heat until the broth drops and holes appear, then cover and cook over low heat for 20 minutes.

10. If you have shrak bread, spread it on a large tray and moisten it with 2 ladles of the jameed.

11. Spread the rice on top, arrange the meat over it and drizzle the rest of the ghee, hot, over everything.

12. Garnish with toasted almonds, pine nuts and parsley if you have them, and serve the hot jameed in a bowl on the side for spooning over the rice.

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