Jordanian Mansaf | Lamb Meat Cooked in Jameed Sauce

Ingredients

• 1 kg mutton or lamb (bone-in)
• 1 large onion (chunked)
• 3 to 5 green cardamom
• 1 bay leaf
• 1 teaspoon ghee
• water (to cover the meat)
• 1 cup liquid Jameed ((Laban Jameed))
• 1 teaspoon Freshly ground black pepper
• 1/2 cup yoghurt (whisked )
• 1 tablespoon ghee
• 1 green cardamom
• 2 cups basmati rice (rinsed and soaked for 20 to 30 minutes)
• 1/4 teaspoon turmeric powder
• 4 cups hot water (to cook the rice)
• Salt to taste
• 1/3 cup almonds (slivered or whole, toasted lightly)
• shrak bread (optional (see notes))

Instructions

1. 1

   --- Make the Lamb Stock ---

2. 2

   Make the Lamb Stock: Add all the stock ingredients to a large deep pot and bring it to a full boil.

3. 3

   Make the Lamb Stock: Skim and discard the foamy layer that forms at the top with a ladle. This is to remove the impurities.

4. 4

   Make the Lamb Stock: Boil for at least 30 minutes or until the meat is just cooked.

5. 5

   Make the Lamb Stock: Fish out the meat and keep them aside.

6. 6

   Make the Lamb Stock: Strain the stock and discard the solids.

7. 7

   --- Make the Jameed Sauce ---

8. 8

   Make the Jameed Sauce: Add back the stock to a clean pot along with liquid jameed, whisked yoghurt and ground pepper. Stir constantly on low to medium flame to prevent curdling. Add salt if necessary.

9. 9

   Make the Jameed Sauce: Add the cooked meat and let it simmer on low flame until the sauce is thick enough to coat the meat as a glaze and meat is tender to fall off the bone.

10. 10

    --- Prepare the Yellow Rice ---

11. 11

    Prepare the Yellow Rice: In a large thick-bottomed deep pot, heat the ghee on medium to high flame. Add the cardamom, drained rice and turmeric powder. Saute to fully coat the grains in the oil.

12. 12

    Prepare the Yellow Rice: Add the boiled hot water and salt to taste. Bring to a full boil and then reduce heat to a simmer and cook until most of the water has been absorbed.

13. 13

    Prepare the Yellow Rice: When you see the rice has surfaced without much water, stir once, and cover the pot with foil or kitchen towel and then with a heavy lid. Cook covered for 5 to 6 minutes and then remove from heat and let stand 15 minutes.

14. 14

    --- Assemble Mansaf ---

15. 15

    Assemble Mansaf: Place the shrak or any thin flatbread on a large platter. You may tear up the bread into smaller pieces and spread to cover the platter.

16. 16

    Assemble Mansaf: Fluff the rice and gently spoon on a mound on top of the bread.

17. 17

    Assemble Mansaf: Place the lamb pieces and pour most of the prepared jameed sauceall over the rice.

18. 18

    Assemble Mansaf: Sprinkle some toasted almonds or pine nuts.

19. 19

    Assemble Mansaf: Serve along with the remaining jameed sauce and salad on the side.