Mansaf

Ingredients

• 3 lbs lamb, bone-in pieces
• 4 cups jameed (dried fermented yogurt) or plain yogurt
• 3 cups basmati rice, cooked
• 2 large flatbreads (shrak or markook)
• 1/4 cup toasted almonds and pine nuts
• 1 onion, chopped
• 1 tsp ground cardamom
• 2 tbsp ghee
• Fresh parsley, chopped
• Salt, to taste

Instructions

1. 1Simmer the lamb with onion, cardamom, and salt in water until very tender, about 1.5 hours; reserve the broth.
2. 2If using jameed, soak and blend it with water, then whisk into a pot and simmer gently, stirring constantly to prevent curdling, until thickened into a sauce.
3. 3Add some of the lamb broth to the yogurt sauce and simmer to combine.
4. 4Add the cooked lamb pieces to the yogurt sauce and simmer 10 minutes.
5. 5Lay the flatbreads on a large platter and top with the cooked rice.
6. 6Arrange the lamb over the rice and pour the warm yogurt sauce generously over the top.
7. 7Garnish with toasted almonds, pine nuts, and parsley before serving.

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