Mansaf (Jordanian Lamb And Rice)

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Season lamb chunks with salt and pepper.
2. Sear the lamb on all sides until browned. Remove lamb and set aside.
3. To make the Jameed Broth: In the same pot, add the reconstituted jameed, chopped onion, bay leaves, and cardamom pods. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally to prevent sticking.
4. Return the seared lamb to the pot with the jameed broth. Ensure the lamb is submerged. If not, add water to cover. Simmer for 1-1.5 hours, or until the lamb is very tender.
5. While the lamb is simmering, prepare the rice. In a separate pot, melt ghee or butter over medium heat. Add the rinsed rice and salt. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
6. Add water to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
7. To assemble: Lay Markook bread or pita bread on a large serving platter. Spoon a layer of rice over the bread.
8. Arrange the cooked lamb pieces over the rice. Ladle generous amounts of jameed broth over the lamb and rice.
9. Garnish with toasted almonds and chopped fresh parsley.
10. Serve immediately.