Lebanese Mansaf (Lamb and Rice with Fermented Yogurt)

Ingredients

• boneless lamb shoulder1 kg
• plain Greek yogurt750 g
• long-grain rice (basmati)400 g
• clarified butter (smen) or ghee3 tbsp
• medium onions3
• garlic4 cloves
• water1 L
• salt2 tsp
• black pepper1 tsp
• ground cardamom1 tsp
• ground cumin1 tsp
• bay leaves2
• slivered almonds50 g
• pine nuts30 g
• fresh parsley1 bunch

Instructions

1. 1

   In a large pot, heat clarified butter over medium heat. Add sliced onions and crushed garlic, sauté 5 minutes until golden.

2. 2

   Add lamb pieces, season with salt, pepper, cardamom and cumin. Brown the meat for 10 minutes, stirring.

3. 3

   Pour in water, add bay leaves, bring to a boil. Cover and simmer on low heat for 1 hour 30 minutes, until lamb is very tender. Remove bones if any.

4. 4

   In a bowl, whisk yogurt with a little hot broth to temper it, then pour the mixture into the pot. Stir gently and cook 15 minutes over very low heat without boiling.

5. 5

   Meanwhile, cook rice in a pot of salted boiling water according to package instructions (about 12 minutes). Drain. Toast almonds and pine nuts in a dry pan until golden.

6. 6

   Arrange rice on a large platter, place lamb on top, generously spoon yogurt sauce over. Sprinkle with almonds, pine nuts and chopped parsley. Serve immediately.