Jordan’s AMAZING national dish, Mansaf

Instructions

To cook the lamb:

1. Place your lamb cubes in a large pot and completely cover with water
2. Turn the heat up to high and cover with a lid. Bring to a boil and let the boiling continue for 10 minutes
3. Open the pot and skim off any scum that has floated to the top
4. Turn the heat down to medium, and allow this to simmer for 1-2 hours
5. Remove from the heat once the fork-tender
6. Strain the stock and set it aside

To Prepare the Jameed:

1. Place your solid Jameed in a large bowl and completely cover with water
2. Allow this to soak for 2 hours, changing the water every 30 minutes
3. When the time is up, cut into small pieces and place them in your blender
4. Add 300ml of water and blend into a smooth liquid
5. If it's thick add more liquid until you reach a creamy texture

To make the rice:

1. Wash the rice thoroughly until the water runs clear, then drain for 15 minutes
2. Melt the butter in the pot over high heat, and add the turmeric and salt
3. Add the rice, and fry in the butter for 2-3 minutes
4. Pour in enough strained lamb stock to cover the rice by 1 inch or 2.5 cm
5. Boil this on high heat (lid off) until the water line drops below the top of the rice
6. When the water has receded, cover the pot with a tight lid and turn the heat down to low
7. Allow to steam for 20 minutes

To cook the Jameed:

1. Pour the Jameed liquid into a pot, then add stock until you get to a soupy consistency
2. Turn the heat up to medium, and bring this to a simmer. Mix this occasionally to prevent the jameed from settling
3. Once simmering, add your cooked lamb to the pot and cook for 10 minutes further. You may need to thin this out with more water if it thickens a lot while cooking

To Assemble:

1. Place your bread on a serving platter
2. Spread on a small amount of the jameed sauce
3. Add the rice to the bread
4. Lay the meat pieces onto the rice
5. Toast your almonds in the butter then add to the meat
6. Garnish with parsley and cover the platter with an additional piece of bread before serving