Mansaf

🔥 Prep

• Cut the 1 kg lamb into bite-sized cubes.
• Measure out 200 g jameed and soak it in 4 cups warm water for 15 minutes to rehydrate.
• Rinse 3 cups rice under cold water until the water runs clear, then soak for 15 minutes.
• Measure 0.5 cup almonds for toasting.
• Measure 1 tsp turmeric and set aside.
• Lightly crush 2 cardamom pods using the flat side of a knife.
• Prepare 3 flatbreads by tearing or leaving whole for layering on the serving platter.

🔥 Cook

• 1. Heat 2 tbsp ghee in a large pot over medium heat.
• 2. Add the lamb cubes and brown for 8 minutes until all sides are seared.
• 3. Add the crushed cardamom and 1 tsp turmeric; stir for 1 minute to release aromatics.
• 4. Drain the soaked jameed, reserving the liquid; pour the jameed liquid (about 4 cups) into the pot and bring to a gentle boil over medium-high heat.
• 5. Reduce heat to low, cover and simmer the lamb for 1 hour 30 minutes (90 minutes) until tender, stirring occasionally.
• 6. While the lamb simmers, drain the soaked rice; add to a saucepan with 4.5 cups water and a pinch of salt; bring to a boil over medium-high heat, then reduce to low, cover and cook for 12 minutes until water absorbed; let stand 5 minutes.
• 7. Toast the almonds: place 0.5 cup almonds in a dry skillet over medium-low heat; toast for 3-4 minutes, stirring frequently, until golden and fragrant; set aside.
• 8. Once the lamb is tender, adjust seasoning with salt if needed; keep the meat and sauce warm.
• 9. Assemble the mansaf: place the flatbreads on a large serving platter, spread the cooked rice over the bread, ladle the lamb and jameed sauce over the rice, and garnish with the toasted almonds.

🔥 Serve

• Serve the mansaf hot, directly from the platter, ensuring each portion gets rice, lamb, sauce, and a sprinkle of almonds.
• Offer extra jameed sauce on the side for those who prefer more tang.
• Accompany with lemon wedges and a simple fresh herb salad (parsley, mint, and cucumber) for brightness.
• Enjoy with traditional Arabic coffee or mint tea on the side.