Jordanian Mansaf with Lamb in Jameed Sauce

What you need

• 1.5 kg (3 lb 5 oz) bone-in lamb shoulder, cut into large pieces
• 1 large onion, quartered
• 4 piece green cardamom pods, lightly crushed
• 1 piece bay leaf
• 375 ml (1 1/2 cups) liquid jameed, or 150 g dried jameed, soaked overnight and blended smooth
• 150 g (2/3 cup) plain yogurt, whisked until smooth
• 1/2 tsp ground black pepper
• 450 g (2 1/4 cups) basmati rice
• 2 tbsp ghee
• 1/2 tsp ground turmeric
• 60 g (1/2 cup) almonds, slivered, or pine nuts
• 4 piece shrak bread, or any thin flatbread such as lavash
• salt, to taste

Method

Restated from the original video

1. 1

   Put the lamb, onion, cardamom, bay leaf and 1 tsp salt in a large pot. Add water to cover by 5 cm (2 in) and bring to a boil.

2. 2

   Skim off the foam during the first 10 min.

3. 3

   Lower the heat, cover and simmer until the lamb is nearly tender, 1 h 15 min-1 h 30 min. Meanwhile, rinse the rice, soak it for 30 min and drain.

4. 4

   Lift out the lamb. Strain the broth, skim off the fat and measure out 1 l (4 cups).

5. 5

   In a clean pot, whisk the jameed and yogurt with a ladle of the cold broth, then add the rest of the broth and the pepper.

6. 6

   Heat over medium-low, stirring constantly in one direction, until it just starts to bubble. Do not cover or boil hard, or the sauce splits.

7. 7

   Return the lamb and simmer gently for 20-30 min until the sauce thickens and the meat falls off the bone.

8. 8

   For the rice, heat the ghee in a heavy pot over medium heat. Add the turmeric and drained rice and stir for 1 min.

9. 9

   Pour in 750 ml (3 cups) hot water and season with salt. Boil, then turn the heat down and cook until no water shows on the surface, 8 min.

10. 10

    Cover with a tea towel and a tight lid. Cook on the lowest heat for 6 min, then switch off and rest for 10 min.

11. 11

    Toast the almonds in a dry pan, stirring, until golden, about 3 min.

12. 12

    Tear the bread onto a large platter and moisten it with a ladle of sauce. Fluff the rice and pile it on top.

13. 13

    Set the lamb on the rice, spoon over some of the sauce and scatter with the almonds. Serve the rest of the sauce in bowls.

Imported from butfirstchai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.