Mansaf — Lamb with Jameed Yoghurt Sauce and Rice

Shopping list

• 1.2 kg bone-in lamb shoulder or leg — cut into large chunks

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• 400 g jameed (dried yoghurt) — or substitute with Greek yoghurt whisked with 2 tbsp cornflour

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• 2 piece medium onions — quartered

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• 6 piece cardamom pods

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• 2 piece bay leaves

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• 1 piece cinnamon stick

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• 1 tsp black peppercorns

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• 2 tsp salt

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• 400 g basmati rice — rinsed

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• 50 g ghee or butter

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• 0.5 tsp turmeric

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• 50 g pine nuts — toasted

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• 50 g slivered almonds — toasted

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• 3 piece Arabic flatbread (shrak or markook) — or substitute large pitta

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• 15 g fresh parsley — chopped

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Step by step

1. 1

   If using jameed, break it into chunks and soak in 1 litre warm water for 3–4 hours, then blend until smooth. If using Greek yoghurt, whisk it with cornflour and 500ml water until smooth.

2. 2

   Place the lamb chunks in a large pot and cover with cold water. Bring to a boil, skimming off any foam that rises. Add the onions, cardamom, bay leaves, cinnamon stick, peppercorns, and 1 teaspoon salt.

3. 3

   Reduce heat to low, cover, and simmer gently for 1.5–2 hours until the lamb is very tender and falling off the bone.

4. 4

   Remove the lamb pieces and set aside, keeping warm. Strain the cooking broth and reserve 500ml.

5. 5

   In a separate saucepan, gently heat the jameed mixture (or yoghurt mixture) over low heat, stirring constantly. Gradually add the reserved lamb broth, whisking continuously to prevent curdling. Simmer very gently for 10 minutes until slightly thickened. Season with salt to taste.

6. 6

   Meanwhile, cook the rice: In a medium pot, melt the ghee over medium heat. Add the rinsed rice and turmeric, stirring to coat. Add 600ml water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes until rice is tender and water absorbed. Remove from heat and let stand, covered, for 5 minutes.

7. 7

   To assemble: Tear the flatbreads into large pieces and arrange on a very large serving platter. Ladle some of the jameed sauce over the bread to soak it.

8. 8

   Mound the cooked rice over the soaked bread.

9. 9

   Arrange the lamb pieces on top of the rice.

10. 10

    Pour more jameed sauce generously over the lamb and rice.

11. 11

    Garnish with toasted pine nuts, almonds, and chopped parsley. Serve immediately with extra sauce on the side.