Royal Mansaf with Lamb and Jameed Yogurt

Ingredients

• Lamb shoulder1.5 kg
• Basmati rice500 g
• Jameed yogurt (or thick Greek yogurt)500 g
• Clarified butter (ghee)50 g
• Slivered almonds100 g
• Pine nuts50 g
• Onions2
• Garlic4 cloves
• Ground cumin1 tsp
• Ground coriander1 tsp
• Turmeric1/2 tsp
• Salt1 tsp
• Black pepper1/2 tsp
• Flatbread (shrak or pita)4
• Fresh parsley1 bunch

Instructions

1. 1

   Sauté chopped onions and garlic in ghee until golden. Add the lamb cut into pieces and sear on all sides.

2. 2

   Add the spices (cumin, coriander, turmeric, salt, pepper), cover with water, and simmer over low heat for 1.5 hours until the meat is tender.

3. 3

   Prepare the jameed sauce: whisk the yogurt with a little cooking broth to thin it, then stir it into the meat. Simmer for 15 minutes without boiling.

4. 4

   Meanwhile, cook the basmati rice by steaming or in boiling salted water. Drain and mix with a little ghee.

5. 5

   Toast the almonds and pine nuts in a dry skillet until golden.

6. 6

   To serve: place the flatbread at the bottom of a large platter, drizzle with broth, add the rice, then the meat and sauce. Garnish with almonds, pine nuts, and parsley. Serve hot.