Ingredients

• 6 pounds - lamb with bones, washed and drained then cut into serving pieces
• 3 cups - plain yogurt, thoroughly mixed with one cup water
• 2 large loaves - Arabic bread, toasted and broken into pieces
• 3 cups - rice, rinsed
• 6 cups - water
• 1/2 cup - butter
• 1/2 cup - pine nuts
• 1/2 cup - almonds
• 1 - egg white, beaten with a fork until frothy
• 1 - large onion, chopped
• 2 tbsp - corn starch
• 1.5 tsp - pepper
• 1 tsp - turmeric
• 1 tsp - all spice
• 1/2 tsp - cinnamon
• 3 tsp - salt

How to Make Mansaf Jordanian

• Place yogurt in a pot and stir in egg white, cornstarch and 1 tsp of the salt.
• Then stirring continually with a wooden spoon in one direction (very important to stir in one direction) bring to boil over medium heat.
• Lower heat to low then allow to boil uncovered until yogurt thickens about 3 minutes, continuing to stir.
• Set aside but keep warm.
• Place lamb in a large pot and cover with water then bring to boil over medium heat, skimming off froth repeatedly until boiling.
• Add remaining salt and pepper.
• Cover and cook over medium heat for 30 minutes.
• In the meantime, melt 4 tbsp of the butter in a frying pan.
• Saute almonds and pine nuts until they just begin to brown then pour on to a plate, draining butter back into the frying pan.
• Add onion to frying pan and fry over medium heat for 8 minutes, adding more butter if necessary.
• Stir in turmeric, all spices and cinnamon then stir-fry for further 2 minutes.
• Add this mixture to the boiling meat.
• While the meat is cooking, place the rice and water in a large saucepan then bring to boil.
• Turn heat to low and cover then cook for 20 minutes, stirring a number of times and recovering.
• Turn off heat but leave covered and allow to cook in its own steam for another 30 minutes.
• Stir in remaining butter and keep warm.
• After meat has been cooking for 1.5 hours remove lid and stir in yogurt sauce.
• Turn heat to low and cook until meat is tender and sauce thickens.
• Remove meat and set aside, keeping warm.
• Pour sauce into a bowl and keep warm.
• On a large platter, place bread then moisten with some of the sauce.
• Place rice pyramid style over the bread then place meat evenly over rice.
• Spoon some of the sauce over top then sprinkle with the nuts and serve.