Mansaf - Jordanian Lamb and Rice Dish

From a YouTube video Watch the original

Ingredients

• 1 head of jameed (dried yogurt)
• 2 kg Egyptian rice
• Lamb shanks
• 1 onion
• Few bay leaves
• 4 tbsp ghee
• Salt
• Turmeric
• 4 cups full-fat plain yogurt
• 1 tbsp cornstarch
• Herbs and spices (turmeric, cardamom, dried thyme, chamomile, mint, ghee)
• Pine nuts
• Shaved almonds
• Parsley
• Shrak bread (thin Arabic bread)
• Red onion
• Chili peppers
• Lemon
• Vinegar

Instructions

1. Prepare the jameed by breaking it into small pieces, rinsing, and soaking in boiling water until soft.
2. Wash and soak Egyptian rice, then cook with ghee, salt, and turmeric until fluffy.
3. Cook lamb shanks in water with onion and bay leaves until tender, then strain and set aside the stock.
4. Dissolve softened jameed in a pot, add yogurt, cornstarch, and lamb stock to make a creamy sauce.
5. Season the sauce with herbs, spices, and ghee, then add back the lamb shanks to simmer.
6. Toast pine nuts and shaved almonds in ghee for garnish.
7. Layer a plate with Shrak bread, jameed sauce, rice, lamb shanks, and garnish with nuts and parsley.
8. Serve with a side of chopped red onion, chili peppers, lemon juice, and vinegar.
9. Enjoy by pouring sauce and salsa on the side, grabbing rice with meat, and eating with spring onions and radishes.

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