Mansaf — Jordanian Celebration Lamb over Spiced Rice

Place the lamb pieces in a large pot and cover with cold water. Bring to a boil and skim off any foam that rises to the surface. Drain the lamb and rinse the pot clean — this step removes impurities and ensures a clean-tasting broth.

Return the lamb to the clean pot. Add the onion, cardamom pods, bay leaves, turmeric, allspice, and a generous pinch of salt. Cover with 6 cups of fresh water. Bring to a simmer, cover, and cook for 1.5 hours until the lamb is very tender and pulling away from the bone.

Remove the lamb pieces and set aside. Strain the broth and reserve 3 cups for cooking the rice.

In the same pot over medium-low heat, gradually whisk the jameed yogurt sauce (or the yogurt-broth substitute) into 2 cups of the remaining broth. Stir constantly in one direction to prevent curdling. Bring to a gentle simmer — do not boil.

Return the lamb to the yogurt sauce. Simmer very gently for 15 to 20 minutes, allowing the lamb to absorb the tangy flavors. Season with salt.

While the lamb simmers in the sauce, prepare the rice. Melt the butter in a separate pot over medium heat. Add the cinnamon stick and stir for 30 seconds. Add the rinsed rice and stir to coat in the butter for 1 minute. Pour in the 3 cups of reserved lamb broth and season with salt. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook for 18 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

To serve traditionally, line a large round platter with flatbread. Mound the rice over the bread. Arrange the lamb pieces on top of the rice. Ladle the warm yogurt sauce generously over everything.

Scatter the toasted almonds, buttered pine nuts, and chopped parsley over the top. Serve immediately.